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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

French Toast

Recipe courtesy of Robert Irvine

French Macarons

Recipe courtesy of Food Network Kitchen

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Perfect French Fries

Recipe courtesy of Ree Drummond

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Perfect French Fries

Recipe courtesy of Ree Drummond

French Toast

Recipe courtesy of Alton Brown

Challah French Toast

Recipe courtesy of Ina Garten

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy of Valarie Enters

Browse Reviews By Keyword

          Latest Stories