REFRIGERATOR PICKLES

By shygirl

Ingredients

• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 tsp. Kosher salt
• Several sprigs fresh dill
• 1 tsp. celery salt
• 1 tsp. coriander seed
• 1 tsp. mustard seed
• 1/2 tsp. black pepper corns
• 6 Kirby cucumbers, quartered lengthwise
• 6 medium carrots, peeled and cut in half lengthwise
• 1 handful of green beans
• Few pieces of cauliflower
• 2 jalapenos

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; boil. Stir until salt dissolves. Remove from heat.

In two one-quart mason jars, add dill, seeds an peppercorns. using tong, 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 them. Cool cover and refrigerate. The pickles are best after a few days and keep fo 3 months.