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Not bad…

By Penny Stine

After reading several recipes, including my favorite refrigerator dill pickle recipe, I poured 2 cups of water, 1 3/4 cups of apple cider vinegar, a tablespoon of both sugar and salt into my large pickle jar and shook it gently every so often for five minutes until all the sugar and salt dissolved. Then I added about a dozen coarsely sliced garlic cloves, 2 or 3 chopped red hot chiles and a bunch of little sliced onions, along with some of the green tops that were still attached. 

This is a giganto jar, although you can't tell it from the photo. I think it's at least a quart and a half, maybe two. It's one of those weird sizes that Ball doesn't make anymore. 

Since they're just in the fridge and not processed and canned, I have a feeling I'll probably add more sliced onions as I use them and as I pull them from the garden before it freezes. They're pretty tasty, and the slightly purple color makes 'em pretty in the jar, too. Pickled green onions are kinda weird, but you never know until you try it, right?

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