Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
Bright, crunchy refrigerator pickles in a dill-and-spice brine. Fill the jars with any firm vegetables you like.
Ingredients
Brine
- 10 cloves garlic (peeled)
- 2 cups white vinegar
- 6 teaspoons kosher salt
- fresh dill (several sprigs)
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- ½ teaspoon black peppercorns
- ½ teaspoon pink peppercorns (if you have ’em)
Vegetables
- 6 Kirby cucumbers (quartered lengthwise)
- 6 young spring carrots (peeled and cut in half lengthwise)
- 1 handful large scallion pieces or green beans
- cauliflower (a few pieces to tuck wherever they’ll fit)
- 4 small hot red chiles (or 2 jalapeños)
Instructions
- In a medium saucepan, bring 4 cups water to a boil, reduce heat so that the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about three months.
Notes
Food Network.com.
