| This recipe is liked by 0 person(s). |
CUCUMBER - Pickles
Nb persons: 0
Yield: 7 pints
Preparation time:
Total time:
Source:
| Refrigerator Garden Pickles Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. MAKES: 32 servings 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 |
Savings in Plano, TX 75074 Change Zip
My Savings Add to Grocery List
Directions
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.
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.
Originally published as Refrigerator Garden Pickles in Taste of Home June/July 2012, p12
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.