Spicy Cucumber, Carrot & Onion Refrigerator Pickles

• 3 1/2 cups apple cider vinegar
• 2 tablespoons agave nectar raw organic
• 1 tablespoon whole peppercorns
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon dill seeds whole
• 1/2 teaspoon fennel seeds whole
• 1 tablespoon grey salt coarse
• 1 bunch fresh dill chopped
• 2 cucumbers large
• 10 small carrots very, must fit inside canning jars or cut larger carrots to size
• 1/2 white onion thinly sliced
• 5 cloves garlic peeled and smashed
• 1 jalapeno minced*

1. add vinegar, agave, peppercorns, mustard seeds, dill seeds, fennel seeds, and grey salt to medium saucepan. bring to a rapid boil. turn off heat, add the fresh dill, and allow to steep for 15 minutes.
2. meanwhile, slice the cucumbers in half width wise. cut each half into thirds lengthwise. cut each piece into thirds lengthwise (got that?) you should end up with 18 slices per cucumber. you can now divide the cucumber, carrots, onion, garlic and jalapeno between 2-3 canning jars with lids or, even easier, place all vegetables into a large glass bowl with a lid. ( i have a rectangular sized glass storage container which is perfect for this recipe.)
3. if you are using jars, pour the liquid over the vegetables in the jars, ensuring the liquid completely covers all ingredients. if you are using a bowl, just pour in all the liquid. place the lid(s) in the jars/bowl, place in refrigerator and allow to chill a minimum of 24 hours. i prefers at least 48 to allow the flavors to meld.
4. these pickles will last 2-3 weeks in the fridge. remember, these are NOT processed. you must keep them refrigerated not stored in the pantry.

apple cider vinegar, peppercorns, yellow mustard seeds, dill seeds whole, fennel seeds, salt, dill, cucumbers, carrots, white onion, garlic

Taken from www.yummly.com/recipe/Spicy-Cucumber_-Carrot-_-Onion-Refrigerator-Pickles-1674608 (may not work)