Ingredients for Refrigerator Pickle Pot
- Cucumber
- Carrot
- 1 small head cauliflower
- White Pearl Onion
- Green Tomato
- Boiling Water
- Garlic Cloves
- 2 tablespoons fresh dill weed (optional)
- White Vinegar
- 1 cup sugar
- Pickling Salt
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How to Make Refrigerator Pickle Pot
- Wash and prepare all vegetables.
- Using a crinkle cutter (or sharp knife), cut 4 medium cucumbers into 1/4-1/2 inch slices.
- Cut 2 medium carrots into 1-inch chunks.
- Trim 1 small head of cauliflower and separate into flowerets.
- Quarter 2 medium onions if larger than 1 inch.
- Cut 2 medium green tomatoes into quarters.
- Blanch carrots, cauliflower, and onions: Bring a pot of water to a boil. Add carrots, cauliflower, and onions in batches (if necessary), and blanch for 2 minutes. Immediately transfer to an ice bath to stop the cooking process. Drain well.
- Pack vegetables tightly into a 1-gallon jar, placing 4-6 cloves of garlic in the center.
- Sprinkle 2 tablespoons of fresh dill weed (optional).
- In a saucepan, combine 1 cup white vinegar, 1 cup sugar, and 1 tablespoon salt. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat and let cool completely.
- Pour the cooled brine over the vegetables, ensuring they are fully submerged. Leave about 1/2 inch of headspace.
- Cover the jar tightly and refrigerate for at least 24 hours before serving. The pickles will continue to improve in flavor over time.
Nutrition Information (Approximate per serving)
Sodium
2383 g
Sugar
3531g
Fat
3g
Carbs
323g
