Vegetables are commercially important and nutritionally indispensable food commodity. Man has kept these commodities in his diet to provide variety, taste, interest, aesthetic appeal and to meet certain nutritional requirements. Vegetables along with fruits are termed as ‘Protective foods’. Bell pepper varieties (Capsicum annuum), French beans (Phaseolus vulgaris), Onion (Allium cepa), Carrot (Daucus carota) are the seasonal vegetables, which are rich in nutritional and medicinal properties. A study was conducted to prepare pickle samples with the blend of vegetables i.e. Sample A (Bell Pepper; French Beans; Onion; Carrot: 25%; 25%; 25%; 25%) Sample B (Bell Pepper; French Beans; Onion; Carrot: 30%; 30%; 10%; 30%) Sample C (Bell Pepper; French Beans; Onion; Carrot: 35%; 35%; 20%; 10%). The diced vegetables bell peppers and French and Carrots were blanched at 60°C, 90°C respectively. Then the vegetable blends were pickled and pasteurized at 80˚C for 30 minutes. The final product samples were analyzed for pH, acidity, salt, calcium chloride and the stability was monitored through microbiological and sensory analysis. The results revealed that the sample-C was found more acceptable in terms of sensory and other stability parameters.