Refrigerator Garden Pickles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. Ingredients:
6 cups sugar |
6 cups white vinegar |
1/4 cup celery seed |
1/4 cup mustard seed |
2 tablespoons canning salt |
10 medium carrots, halved and quartered |
3 medium cucumbers, sliced |
3 medium sweet red peppers, cut into 1-inch pieces |
2 large onions, halved and sliced |
1 bunch green onions, cut into 2-inch pieces |
Directions:
1. In a Dutch oven, combine the first five ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl.
2. Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month. Yield: 7 pints.
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