TED ALLEN'S REFRIGERATOR PICKLES | WIVES WITH KNIVES

Ted Allen's Refrigerator Pickles | Wives with Knives image

Provided by @MakeItYours

Number Of Ingredients 18

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BRINE:
4 cups water
10 cloves garlic, peeled
2 cups distilled white vinegar
2 tablespoons kosher salt
Several sprigs fresh dill
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
½ teaspoon black peppercorns
½ teaspoon pink peppercorns (if you have them)
½ cup sugar (my addition)
VEGETABLES:
6 pickling cucumbers, quartered lengthwise
6 medium carrots, peeled and cut in half lengthwise
1 handful small green beans
Cauliflower florets
4 small red chiles or 2 jalapenos (I used pepperoncini)

Steps:

In a medium saucepan bring water to a boil, reduce heat so the water simmers, and add garlic. (Simmering the garlic in water cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar. Cook garlic for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
In 2 sterile 1-quart canning jars, place a few springs of dill. Divid the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. then pack the jars full of the veggies and chiles (you want them to be tightly stuffed).
Bring the brine back to a boil, pout it over the vegetables to cover completely. Let cool and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They will keep for about 3 months.