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Categories:
garlic white vinegar kosher salt dill celery Coriander mustard seeds peppercorn Kirby cucumbers carrots green onion cauliflower pepper
Viewed: 21 - Published at: a year agoIngredients
- 5 garlic cloves, peeled (brine)
- 1 cup white vinegar (brine)
- 3 teaspoons kosher salt (brine)
- 12 ounce fresh dill (brine)
- 12 teaspoon celery seed (brine)
- 12 teaspoon coriander seed (brine)
- 12 teaspoon mustard seeds (brine)
- 1 teaspoon peppercorn, mixed if possible (brine)
- 2 kirby cucumbers, quartered lengthwise (vegetables)
- 10 baby carrots, peeled and cut in half lengthwise (vegetables)
- 12 ounce green onion, cut in 1-inch pieces (vegetables)
- 1 ounce cauliflower, broken in small pieces (vegetables)
- 1 jalapeno pepper, sliced (vegetables)
Method
- In a medium saucepan, bring 2 cups water to a boil.
- Reduce the heat to medium 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 a clear 1-quart jar, place the dill, seeds, and peppercorns.
- Using tongs, remove the garlic from the brine and place garlic cloves in the jar.
- Then, pack the jar full of cucumbers, carrots, green onions, cauliflower, and pepper slices.
- The jar should be tightly stuffed.
- If the brine isn't still hot, bring back to a boil, then pour into the jar to completely cover the vegetables.
- Allow to cool on the counter, then cover and refrigerate.
- The pickles will taste good in a few hours, but will be better in a few days.
