Homemade Pickles

• 5 garlic cloves, peeled (brine)
• 1 cup white vinegar (brine)
• 3 teaspoons kosher salt (brine)
• 12 ounce fresh dill (brine)
• 12 teaspoon celery seed (brine)
• 12 teaspoon coriander seed (brine)
• 12 teaspoon mustard seeds (brine)
• 1 teaspoon peppercorn, mixed if possible (brine)
• 2 kirby cucumbers, quartered lengthwise (vegetables)
• 10 baby carrots, peeled and cut in half lengthwise (vegetables)
• 12 ounce green onion, cut in 1-inch pieces (vegetables)
• 1 ounce cauliflower, broken in small pieces (vegetables)
• 1 jalapeno pepper, sliced (vegetables)

1. In a medium saucepan, bring 2 cups water to a boil.
2. Reduce the heat to medium and add the garlic.
3. Cook for 5 minutes.
4. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
5. Remove from the heat.
6. In a clear 1-quart jar, place the dill, seeds, and peppercorns.
7. Using tongs, remove the garlic from the brine and place garlic cloves in the jar.
8. Then, pack the jar full of cucumbers, carrots, green onions, cauliflower, and pepper slices.
9. The jar should be tightly stuffed.
10. If the brine isn't still hot, bring back to a boil, then pour into the jar to completely cover the vegetables.
11. Allow to cool on the counter, then cover and refrigerate.
12. The pickles will taste good in a few hours, but will be better in a few days.

garlic, white vinegar, kosher salt, dill, celery, coriander, mustard seeds, peppercorn, kirby cucumbers, carrots, green onion, cauliflower, pepper

Taken from www.food.com/recipe/homemade-pickles-525059 (may not work)