Overnight Pickled Vegetables

• Gluten free

• Produce

  • 2 Carrots, large
  • 1 head Cauliflower
  • 6 sprigs Dill, Fresh
  • 10 cloves Garlic
  • 2 Jalapenos
  • 1 bunch Radishes

• Canned Goods

  • 1 Brine

• Baking & Spices

  • 1 tsp Celery seed
  • 1 tsp Coriander seed
  • 6 tsp Kosher salt
  • 1 tsp Mustard seed
  • 1/2 tsp Peppercorns, black

• Oils & Vinegars

  • 2 cups White vinegar

Found on practicallypoppy.com

Description

Ingredients

• VEGETABLES:
• 1 bunch of radishes, sliced into ¼ thickness
• 2 large carrots, sliced to ¼ thickness
• 1 head of cauliflower, cut into small florets
• 2 jalapenos, sliced vertically (seeds and membranes removed)
• BRINE
• 6-10 sprigs of fresh dill
• 1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• ½ teaspoon black peppercorns
• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt

Directions

• Start by prepping all of your vegetables. Feel free to add or substitute other veges, keeping in mind that you will want two quart-sized jars tightly packed.
• Place 3-5 spigs of dill in the bottom of each jar, along with the spices, using half the amount listed in each jar.
• Bring 4 cups of water to a boil, then add the garlic cloves. Simmer for 5 minutes, then add salt and vinegar and bring to a boil again.
• Using a fork, transfer 5 garlic cloves to each jar, then pack each jar with the raw vegetables. Pour half of the liquid into each jar, filling completely to the rim.
• Seal the lids and allow to cool completely before transferring to the refrigerator (3-4 hours). Pickles will be ready to eat after sitting overnight and will keep in the refrigerator up to 3 months.