Refrigerator Pickle Pot

Name: Refrigerator Pickle Pot
Ingredients: 1 lb cucumber; 1 lb carrot, pared; 1 head cauliflower; 1 lb white pearl onion, peeled; 1 lb green tomato; boiling water; 2 garlic cloves, peeled and left whole; 2 tablespoons dill weed (optional); 1 quart white vinegar; 4 cups sugar; 1/2 cup pickling salt

11 ingredients

6 steps

Ingredients

1 lb cucumber
1 lb carrot, pared
1 head cauliflower
1 lb white pearl onion, peeled
1 lb green tomato
boiling water
2 garlic cloves, peeled and left whole
2 tablespoons dill weed (optional)
1 quart white vinegar
4 cups sugar
1/2 cup pickling salt

Directions

1

Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside.
2

Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters.
3

Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary.
4

Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used.
5

Mix together vinegar, sugar, and salt until blended. Pour over vegetables.
6

Cover and refrigerate 24 hours before serving.