Refrigerated Pickled Vegetables

• Vegan
• Gluten free

• Produce

  • 3 pieces Cauliflower florets to tuck wherever they'll fit
  • 3 sprigs Dill, Fresh
  • 10 cloves Garlic
  • 6 Kirby cucumbers or pickling cucumbers
  • 4 Red chili peppers or 2 jalapeno peppers, small hot
  • 1 handful Scallion pieces or green beans, large
  • 6 Young spring carrots

• Baking & Spices

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

• Oils & Vinegars

  • 2 cups White vinegar

• Liquids

  • 4 cups Water

• Tools & Equipment

  • 2 1-quart glass Canning jars

Found on cutcokitchen.com

Ingredients

• 4 cups of water
• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt
• Several sprigs of fresh dill
• 1 teaspoon dill seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1 teaspoon black peppercorns
• 6 Kirby cucumbers or pickling cucumbers, quartered lengthwise
• 6 young spring carrots, peeled and cut in half lengthwise
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower florets to tuck wherever theyll fit
• 4 small hot red chili peppers or 2 jalapeno peppers, seeded and thinly sliced
• 2 1-quart glass canning jars

Directions

• Bring 4 cups water to a boil in a medium saucepan. Reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt and then raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.  
• In two clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars.  
• Using a Slotted Spoon, 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 chilies. You want them to be tightly packed.  
• 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 and even better after a couple of days. They’ll also keep in the refrigerator for about three months.