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Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors.

Marian Cooper Cairns
Recipe by Southern Living August 2010

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Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary test

total:
1 day
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan; bring to a boil.

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  • Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.

  • Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.

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