Refrigerator Pickles
By ClaudiaJan
The pickles are best after a few days and keep for up to 3 months!
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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.
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