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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Blueberry Almond French Toast Bake

Recipe courtesy of Ellie Krieger

Crispy Fried Pickles with Buttermilk Dipping Sauce

Recipe courtesy of Guy Fieri

French Toast "Jubliee"

Recipe courtesy of Geoffrey Zakarian

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Grand-Ma-Ma's Spaghetti Sandwiches

Recipe courtesy of Jules Bass

Stuffed French Toast with Pickled Peaches and Bourbon Caramel

Recipe courtesy of Bobby Flay

Brutti Ma Buoni

Recipe courtesy of David Rocco

Mama's Lahmajoon (Lagh-Ma-Jun)

Recipe courtesy of Gary Soultanian

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.