Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

• 10 cloves garlic, peeledgarlic
• 2 cups white vinegarvinegar
• 6 teaspoons kosher saltsalt
• Several sprigs of fresh dilldill
• 1 teaspoon celery seedcelery-seed
• 1 teaspoon coriander seedcoriander
• 1 teaspoon mustard seedmustard-seed
• 1/2 teaspoon black peppercornspeppercorn
• 1/2 teaspoon pink peppercorns (if you have 'em)
• 6 Kirby cucumbers, quartered lengthwisecucumber
• 6 young spring carrots, peeled and cut in half lengthwisecarrot
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower to tuck wherever they'll fit
• 4 small hot red chiles or 2 jalapenosjalapeno

1. 01In a medium saucepan, bring 4 cups 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.
2. 02In 2 clear 1-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 place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
3. 03Bring 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.

Calories

23 kcal

Protein

1 g

Fat

0 g

Saturated fat

0 g

Carbs

5 g

Fiber

1 g

Sugar

2 g

Sodium

237 mg

Cholesterol

0 mg

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