Refrigerator Pickles: Cauliflower, Carrots, Cukes,

Name: Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cloves garlic, peeled; 2 cups white vinegar; 6 teaspoons kosher salt; Several sprigs of fresh dill; 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); 6 Kirby 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 chiles or 2 jalapenos

Servings: persons

10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
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)
6 Kirby 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 chiles or 2 jalapenos

1
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic.
2
Cook for 5 minutes.
3
Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
4
Remove from the heat.
5
In 2 clear 1-quart jars, place a few sprigs of dill.
6
Divide the seeds and peppercorns between the jars.
7
Using tongs, remove the garlic from the brine and place 5 cloves in each jar.
8
Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles.
9
You want them to be tightly stuffed.
10
Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
11
The pickles will taste good in just a few hours, better after a couple of days.
12
And they'll keep for about 3 months.
13
Photograph by Kat Teutsch

127

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 14 ingredients. The key ingredients include: 10 cloves garlic, peeled, 2 cups white vinegar, 6 teaspoons kosher salt, Several sprigs of fresh dill, and more.

Yes, 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!

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