Refrigerator Pickles

By ClaudiaJan

The pickles are best after a few days and keep for up to 3 months!

Ingredients

• BRINE
• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 tsp. kosher salt
• Several sprigs fresh dill
• 1 tsp. celery seed
• 1 tsp. coriander seed
• 1 tsp. mustard seed
• 1/2 tsp. 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 jalapenos

Details

Servings 32

Preparation

Step 1

In a medium saucepan, boil 4 cups of water, reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt. Stir until salt dissolves. Remove from heat.

In 2 two 1 quart Mason jars, add dill, seeds, and peppercorns. Using tongs, remove garlic from brine and ADD to the jars. Pack jars with vegetables and chilies! Bring brine to a boil and pour over vegetables to cover. Cool. Cover and refrigerate.