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

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.

No additional tips available.

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

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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.

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

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