Categories: Sides
Ingredients
- For the Brine:
- 10 garlic cloves, peeled
- 2 cups white vinegar
- 6 tsp kosher salt
- Several sprigs of fresh dill
- 1 tsp celery seed
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1/2 tsp black peppercorns
- 1/2 tsp pink peppercorns
- For the Vegetables:
- 6 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 to tuck wherever they'll fit
- 4 small hot red chilies or 2 jalapenos
Directions
-
In a medium saucepan, bring 4 cups water to a boil, reduce heat so 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.
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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 chilies. You want them to be tightly stuffed.
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Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.