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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

REFRIGERATOR PICKLE POT Recipe

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This recipe for REFRIGERATOR PICKLE POT is from Pass the Biscuits, Please! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cucumbers, peeled
1 lb. carrots, pared
1 lg. head cauliflower
1 lb. small white onions, peeled
1-1 1/2 lbs. green tomatoes
boiling water
2 cloves garlic, peeled, whole
2 T. dill weed, optional
1 qt. white vinegar
4 c. sugar
1/2 c. pickling salt
Directions:
Directions:
Using a crinkle cutter, cut cucumbers; set aside. Cut carrots with crinkle cutter; set aside. Trim cauliflower and separate into flowerets; set aside. Quarter the onions if they are larger than 1/2" in diameter. Cut green tomatoes into quarters. Drop carrots, cauliflower and onions into boiling water for 2 minutes in several batches, if necessary. Layer all the vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle with dill weed, if used. Mix together vinegar, sugar and salt until blended. Pour over vegetables. Cover and refrigerate for 24 hours before serving.
Personal Notes:
Personal Notes:
You may add vegetables to the jar as they are used up to keep the pickle pot going. If desired, divide the entire amount into quart jars. For additional brine to cover the vegetables, use 1 c. vinegar to 1 c. sugar and mix in 1 T. salt. Keeps several months in the refrigerator.

 

 

 

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