Refrigerator Vegetable Pickles

2 Quarts
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Ingredients

Brine:

  • 4 cups water
  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons kosher salt
  • Several sprigs of fresh dill
  • 1 teaspoon dill seed
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorns
  • 6 kirby cucumbers or pickling cucumbers, quartered lengthwise
  • 6 young spring carrots, peeled and cut in half lengthwise
  • 1 handful large scallion pieces or green beans
  • A few pieces of cauliflower florets to tuck wherever they'll fit
  • 4 small hot red chili peppers or 2 jalapeño peppers, seeded and thinly sliced
  • 2 (1-quart) glass canning jars

Directions

  1. Bring 4 cups water to a boil in a medium saucepan. Reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt and then raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  2. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars.
  3. Using a Slotted Spoon, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chilies. You want them to be tightly packed.
  4. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
  5. The pickles will taste good in just a few hours and even better after a couple of days. They'll also keep in the refrigerator for about 3 months.

https://www.cutco.com/learn/refrigerated-pickled-vegetables