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easy refrigerator pickles

This recipe, adapted from Ted Allen of "Chopped" is easy and makes easy, addictive pickles you'll always want more of.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, Southern
Servings: 32

Ingredients

  • 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
  • 1/4 teaspoon black peppercorns
  • 1/2 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

Instructions

  • 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.