REFRIGERATOR PICKLES

REFRIGERATOR PICKLES image

Yield 6 Pints

Number Of Ingredients 15

Brine:
10 cloves garlic, peeled
2 c. white vinegar
6 t. Kosher salt
Several sprigs fresh dill
1 t. celery seed
1 t. coriander seed
1 t. mustard seed
1/2 t. black peppercorns
Vegetables:
6 Kirby cucumbers, quartered lengthwise
6 medium carrots, peeled and cut in half lengthwise
A handful of green beans
A few pieces of cauliflower
2 jalapeÃ±os

Steps:

In a medium saucepan, boil 4 cups water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt. Stir until salt dissolves. Remove from heat. In two 1-quart Mason jars, add dill, seeds, and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies. Bring brine to a boil and pour over vegetables, to cover. Cool, cover, and refrigerate. The pickles are best after a few days and keep for up to 3 months.