Refrigerator Pickles
Ingredients
The brine
-
10
cloves
garlic
-
2
cups
white vinegar
-
2
tablespoons
kosher salt
-
1
teaspoon
celery seed
-
1
teaspoon
coriander seed
-
1
teaspoon
mustard seed
-
1
teaspoon
black or pink peppercorns
The vegetables
-
1
cup
fresh dill
-
1
pound
cucumbers
-
2
pounds
desired vegetables (e.g., carrots, scallions, green beans, asparagus, cauliflower, hot chilies)
Instructions
- Boil 4 cups of water in a medium saucepan, then reduce heat and add garlic, cooking for 5 minutes.
- Add vinegar and salt to the saucepan, increase heat to bring to a boil, and stir until salt dissolves.
- Remove from heat and evenly divide dill among two 1-quart canning jars.
- Divide the seeds and peppercorns between the jars.
- Remove garlic from the brine and place 5 cloves in each jar.
- Pack each jar tightly with your desired vegetables.
- Bring the brine back to a boil and pour it over the vegetables to cover completely.
- Allow the jars to cool, then place lids on and refrigerate.
- Pickles can be eaten in a few hours but are better after a few days. Store in the fridge for up to 3 months.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
500mg
Cholesterol
0mg
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