Easy Refrigerator Pickles

[Melissa Burnell]

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.

[angel0724]

These are great pickles you need to try them

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