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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for REFRIGERATOR PICKLE POT is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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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