Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
2 hr 20 min
Active:
20 min
Yield:
3 quarts
Level:
Easy
Total:
2 hr 20 min
Active:
20 min
Yield:
3 quarts
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.

Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.

The pickles will keep, refrigerated, up to 2 weeks.

This recipe has been updated and may differ from what was originally published or broadcast.

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