Any-Veggie Refrigerator Pickles
Makes 2 quarts | Prep time: 35 minutes | Total time: 40 minutes
For the brine:
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 2 tablespoons coarse sea salt
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (optional)
For the veggies:
- 6 Kirby cucumbers (small pickling cukes), quartered lengthwise
- 6 young carrots, peeled and halved lengthwise
- 1 handful scallions or green beans
- A few pieces of cauliflower
- 4 small hot red chiles or 2 jalapeños
- In a medium saucepan, bring 4 cups of water to a boil, reduce the heat so the water simmers, and add the garlic.
- Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
- Remove from the heat.
- In two quart jars, place a few sprigs of dill.
- Divide the seeds and peppercorns between the jars.
- Using tongs, remove the garlic from the brine and divide it between the jars.
- Then pack the jars full of veggies.
- You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
- The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.