Fresh Refrigerator Pickles: Cauliflower, Carrots, C

Name: Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves garlic, peeled; 1 teaspoon celery seed; 1 teaspoon coriander seed; 1 teaspoon mustard seed; 1/2 teaspoon black peppercorns; 1/2 teaspoon pink peppercorns (if you have 'em); Several sprigs fresh dill; 2 cups white vinegar; 1 tablespoon salt; 6 medium carrots, halved lengthwise; 6 kirby cucumbers, cut lengthwise into quarters; 4 hot red chiles or 2 jalapenos, whole or (for more heat) halved; 4 scallions, white parts only

Servings: persons

6 cloves garlic, peeled
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 kirby cucumbers, cut lengthwise into quarters
4 hot red chiles or 2 jalapenos, whole or (for more heat) halved
4 scallions, white parts only

1
For the brine: Bring 2 cups water to a boil in a medium saucepan, and then reduce the heat to a simmer.
2
Add the garlic and simmer for 5 minutes.
3
Meanwhile, divide the celery seed, coriander seed, mustard seed, peppercorns and dill evenly between two 1-quart Mason jars.
4
Add the vinegar and salt to the saucepan, bring the brine back to a boil, and stir until the salt dissolves.
5
Transfer 3 cloves of garlic to each jar using tongs, then pack the jars full with the carrots, cucumbers, chiles, scallions or whatever other vegetables you're using.
6
You want them to be really stuffed.
7
Pour the hot brine over the vegetables to completely cover.
8
Let cool, and then refrigerate.
9
The pickles will taste good in just a few hours, but they'll be better after a couple of days.

103

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cloves garlic, peeled, 1 teaspoon celery seed, 1 teaspoon coriander seed, 1 teaspoon mustard seed, and more.

Yes, Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions