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

Total Time:
40 min
Prep:
35 min
Cook:
5 min

Yield:
2 quarts
Level:
Easy

Ingredients
  • For the brine:
  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons kosher 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 (if you have 'em)
  • For the vegetables:
  • 6 Kirby cucumbers, quartered lengthwise
  • 6 young spring carrots, peeled and cut in half lengthwise
  • 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 jalapenos
Directions
  • In 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.

  • In 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.

  • 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.

  • Photograph by Kat Teutsch


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    This recipe is featured in:

    Summer Produce Guide