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  1. #1
    Liss
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    Default Easy Refrigerator Pickles


    Easy Refrigerator Pickles
    The best place to soak these pickles is in the sink. To drain them all you
    have to do is pull the plug. To rinse them just turn on the water.

    2 1/2 pounds cucumbers peeled
    2 large white onions peeled
    2 large sweet red peppers seeded and cored
    1 small head cauliflower cut in to floret's
    1/2 pound carrots peeled
    1/2 pound celery
    1/2 cup pickling salt
    1 bag ice
    4 cups cider vinegar
    4 cups sugar
    1 tablespoon plus 1 teaspoon mustard seed
    2 teaspoons celery seed
    2 teaspoons ground turmeric
    2 teaspoons red pepper flakes

    Cut vegetables in to 1/2 inch pieces. Place in a large stockpot or clean
    dish pan. Cover vegetables with pickling salt and then ice. Let stand 24
    hours. Adding ice when needed. When ready to cook rinse vegetables in cold
    water and drain. Combine remaining ingredients in a large dutch-oven or

    stockpot. Bring to a boil: stirring constantly. Pack vegetables in clean
    jars. Cover with hot liquid. Store in refrigerator for three weeks before
    eating.

    Makes about 5 quarts.




  2. #2
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    Default Re: Easy Refrigerator Pickles

    These are great pickles you need to try them

 

 

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