Refrigerator Garden Pickles

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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Cook: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Linda Chapman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 14, 2022

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

TEST KITCHEN APPROVED

Refrigerator Garden Pickles

6 Reviews Add your review

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

1
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.

2
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.