Refrigerator Pickle Pot
- Ready In:
- 24hrs 30mins
- Ingredients:
- 11
- Yields:
-
1 gallon
ingredients
- 1 lb cucumber
- 1 lb carrot, pared
- 1 head cauliflower
- 1 lb white pearl onion, peeled
- 1 lb green tomato
- boiling water
- 2 garlic cloves, peeled and left whole
- 2 tablespoons dill weed (optional)
- 1 quart white vinegar
- 4 cups sugar
- 1⁄2 cup pickling salt
directions
- Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside.
- Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters.
- Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary.
- Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used.
- Mix together vinegar, sugar, and salt until blended. Pour over vegetables.
- Cover and refrigerate 24 hours before serving.
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Reviews
-
My family and Co-workers loved this recipe. I used cucumbers, onion slices, green tomatoes, zucchini chunks, and yellow squash slices. I did not par boil any of the vegetables. The "kids" loved them so much, I had to make another batch the next night to send home with them. This is a great way to use many garden vegetables when they all ripen at once.
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