Refrigerator Pickle Medley

Serves: 22
Total Calories: 36


3 cups thinly sliced, unpeeled cucumbers
3/4 cup , sliced 1-inch-long green onion, pieces
1/2 cup diagonally sliced celery
1/2 cup thinly sliced carrot
1 small red bell pepper, cut into strips
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
1/2 to 2/3 cup sugar
1 teaspoon mustard seeds
1 teaspoon dried dill weed
1/4 teaspoon celery seeds
1/2 cup white vinegar


1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.

2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.

3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Note: Preserving Pickles, Relishes and Sauces

Nutritional Facts:

Serves: 22
Total Calories: 36
Calories from Fat: 0

This Refrigerator Pickle Medley recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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