easy refrigerator pickles
- 10 cloves garlic, peeled and crushed slightly with the back of a knife
- 2 cups distilled vinegar
- 6 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- ¼ teaspoon black peppercorns
- ½ teaspoon white peppercorns
- optional: 2-3 sprigs fresh dill
- 8 Japanese or Persian small, seedless cucumbers, quartered lengthwise
- 2 cups baby carrots
- Optional: green beans, sliced onion, cauliflower, thinly sliced radishes, jalapeños
- In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.
- In two 1-quart Mason jars, add seeds and peppercorns (and dill, if using). Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables.
- Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate.
- The pickles can be eaten after a few hours, but are best after refrigerating overnight and keep up to 3 months.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/06/easy-refrigerator-pickles.html