Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
- 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
- For the brine: Bring 2 cups water to a boil in a medium saucepan, and then reduce the heat to a simmer.
- Add the garlic and simmer for 5 minutes.
- Meanwhile, divide the celery seed, coriander seed, mustard seed, peppercorns and dill evenly between two 1-quart Mason jars.
- Add the vinegar and salt to the saucepan, bring the brine back to a boil, and stir until the salt dissolves.
- Transfer 3 cloves of garlic to each jar using tongs, then pack the jars full with the carrots, cucumbers, chiles, scallions or whatever other vegetables you're using.
- You want them to be really stuffed.
- Pour the hot brine over the vegetables to completely cover.
- Let cool, and then refrigerate.
- The pickles will taste good in just a few hours, but they'll be better after a couple of days.
garlic, celery, coriander seed, black peppercorns, pink, dill, white vinegar, salt, carrots, kirby cucumbers, hot red chiles, scallions
Taken from www.foodnetwork.com/recipes/ted-allen/fresh-refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html (may not work)