Name: Refrigerator Garden Pickles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 7 pints
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 lengthwise and cut into 2-inch pieces; 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

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa

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Refrigerator Garden Pickles

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Yield:7 pints

Prep:20 min

Cook:15 min

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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 lengthwise and cut into 2-inch pieces
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 5 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.

Nutrition Facts

1/4 cup: 55 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein.

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