Use this versatile and easy recipe to preserve your bountiful harvest of summer. I will mix a variety of vegetables and use this same brine for all of them. Carrots, cauliflower, green beans, cucumbers will all work well. If you’re feeling spicy, add a couple slices of jalapeño!
Enjoy! – Teal
Refrigerator Pickles
10 Cloves garlic
2 C white vinegar
6 tsp Kosher salt
1 tsp celery seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp peppercorn
Several sprigs fresh dill
6 Kirby cucumbers, quartered lengthwise, plus any other veggies
4 C water
Bring water to boil then reduce to simmer. Add garlic and simmer for 5 minutes. Add vinegar and salt and bring to boil to dissolve. Remove from heat.
In two clear 1- Quart jars place a few sprigs on dill. Divide the seeds and peppercorn between the two jars. Using tongs, place 5 garlic into each jar. Then tightly pack the jars full of veggies.
Bring brine back to boil and ladle into the jars. Let cool, cover, and refrigerate. Enjoy your pickles after they’ve soaked for the night.
