Makes 2 quarts | Prep time: 35 minutes | Total time: 40 minutes

Ingredients

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

 Directions

1. In a medium saucepan, bring 4 cups of water to a boil, reduce the heat so the water simmers, and add the garlic.
2. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
3. Remove from the heat.
4. In two quart jars, place a few sprigs of dill.
5. Divide the seeds and peppercorns between the jars.
6. Using tongs, remove the garlic from the brine and divide it between the jars.
7. Then pack the jars full of veggies.
8. You want them to be tightly stuffed.
9. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
10. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.