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CUCUMBER - Pickles
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Yield: 7 pints
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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 |
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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
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