Refrigerator Pickles

By á-7122

Ingredients

• Serves 32
• Brine
• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt
• Several sprigs fresh dill1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• 1/2 teaspoon 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 jalapeños

Preparation

Step 1

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

2. 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.

3. 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.

Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium