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Canning & Preserving Recipes: Refrigerator Pickled Vegetables

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Refrigerator Pickled Vegetables
Featuring Ball® Simple Creations® Kosher Dill Pickle Mix
Makes 4 (32 oz) quarts or 8 (16 oz) pints

You will need:
 5 cups cauliflower florets
 5 cups sliced carrots
 3-1/2 cups thickly sliced celery
 2 green bell peppers, cut into wide strips
 2 red bell peppers, cut into wide strips
OR
 16 cups thawed frozen mixed vegetables (about 3 1-lb bags)
 6 cups water
 2-1/2 cups vinegar
 1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) COMBINE vegetables in a large bowl. Set aside.
2.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
3.) POUR hot pickling liquid over vegetables in a large bowl. Cool to room temperature, about 30 minutes.
4.) PACK vegetables into clean jars. Ladle pickling liquid over vegetables. Place lids and bands on jars.
5.) REFRIGERATE up to 3 months.

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