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Refrigerator Pickles

Source of Recipe

Mpls Star Tribune


List of Ingredients

5 Cups thinly sliced yellow or green summer squash1 Cup very thinly sliced carrots1 Cup sliced cucumbers1 Cup thinly sliced onions2 Red peppers thinly sliced2 Cups honey1 Cup apple cider vinegar1 Tbsp. canning salt1 Tbsp. dill seed


Recipe

In a large crock or jar,layer the vegetables.Combine honey,vinegar,salt and dill seed. Heat until the honey is dissolved. Pour over vegetables.Refrigerate overnight. Pickles are ready to eat the next day.