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Refrigerator Garden Pickles

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

By Taste Of Home Editorial Team

Recipe by Linda Chapman

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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Test Kitchen Approved

Refrigerator Garden Pickles

6 reviews
Prep Time 20 min
Cook Time 15 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
Text Ingredients

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.

Nutrition Facts

1/4 cup: 55 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein.

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