Refrigerator Pickle Pot Recipe

Name: Refrigerator Pickle Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cucumber; 1 lb carrot, pared; 1 head cauliflower; 1 lb white pearl onion, peeled; 1 lb green tomato; boiling water; 2 garlic cloves, peeled and left whole; 2 tablespoons dill weed (optional); 1 quart white vinegar; 4 cups sugar; 1/2 cup pickling salt

Servings: persons

1 lb cucumber
1 lb carrot, pared
1 head cauliflower
1 lb white pearl onion, peeled
1 lb green tomato
boiling water
2 garlic cloves, peeled and left whole
2 tablespoons dill weed (optional)
1 quart white vinegar
4 cups sugar
1/2 cup pickling salt

1
Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside.
2
Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters.
3
Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary.
4
Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used.
5
Mix together vinegar, sugar, and salt until blended. Pour over vegetables.
6
Cover and refrigerate 24 hours before serving.

1033

kcal

Calories

257

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb cucumber, 1 lb carrot, pared, 1 head cauliflower, 1 lb white pearl onion, peeled, and more.

Yes, Refrigerator Pickle Pot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Refrigerator Pickle Pot

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