Garden Refrigerator Pickles

No canning necessary!! Keep them in the fridge and eat them up within a month. Or cut the recipe in half. Almost any garden veggie will do and they stay crisp-tender with a pucker pickle twang.

1. In a Dutch oven, combine 6 c. sugar, 6 c. white vinegar, 1/4 c. each mustard seed and celery seed and 2 Tbs. canning salt; bring to a boil. Pour over cut vegetables; 10 halved and quartered carrots, 3 sliced cucumbers, 3 cut up sweet red peppers (1 in. pieces), 2 sliced onions and 8 cups green onions (2 in. pieces). Cover and refrigerate 6-8 hours before serving. Store in the refrigerator for up to one month.