Refrigerator Pickle Pot
Ingredients
Instructions
- Using a crinkle cutter, cut cucumbers into 1/4 to 1/2-inch slices.
- Set aside.
- Cut carrots with crinkle cutter into 1-inch chunks.
- Set aside.
- Trim cauliflower and separate into florets. Set aside.
- Quarter the onions if they are larger than 1-inch in diameter.
- Cut green tomatoes into quarters.
- Drop carrots, cauliflower and onions into boiling water for 2 minutes in several batches if necessary.
- Layer all the vegetables in a gallon jar, placing the garlic cloves in the middle.
- Sprinkle with dill weed, if used.
- Mix together vinegar, sugar and salt until blended.
- Pour over vegetables.
- Cover and refrigerate for 24 hours before serving.
Nutrition & Diet Analysis (per serving)
238
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).