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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. —Linda Chapman, Meriden, Iowa
  • Total Time
    Prep: 20 min. Cook: 15 min. + chilling
  • Makes
    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

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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