"Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa..."
INGREDIENTS
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6 cups sugar
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6 cups white vinegar
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1/4 cup celery seed
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1/4 cup mustard seed
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2 tablespoons canning salt
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10 medium carrots, halved and quartered
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3 medium cucumbers, sliced
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3 medium sweet red peppers, cut into 1-inch pieces