Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
- Level: Easy
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 164
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1693
- Total: 2 hr 50 min
- Prep: 10 min
- Inactive: 2 hr 30 min
- Cook: 10 min
Ingredients
6 cloves garlic, peeled
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)
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 kirby cucumbers, cut lengthwise into quarters
4 hot red chiles or 2 jalapenos, whole or (for more heat) halved
4 scallions, white parts only
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.