GRANDMA MA'S FRENCH PICKLES

Grandma Ma's French Pickles image

Provided by Nancy Fuller

Time 2h20m

Yield 3 quarts

Number Of Ingredients 9

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2 small Kirby cucumbers, cut into spears
1 large garden cucumber, cut into 1/2¿inch thick disks
1 red bell pepper, cut into 1-inch pieces
1/2 head cauliflower, chopped into 1-inch pieces
1 cup pearl onions
2 cups white vinegar
1 cup sugar
2 tablespoons yellow mustard seeds
1 tablespoon celery seeds

Steps:

Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
The pickles will keep, refrigerated, up to 2 weeks.