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3
cups water
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6
cloves garlic, peeled
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several sprigs fresh dill
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1
teaspoon celery seed
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1
teaspoon coriander seed
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1
teaspoon mustard seed
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1/2
teaspoon black peppercorns
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1/2
teaspoon pink peppercorns
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3
cups white vinegar
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5
teaspoons salt
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6
kirby cucumbers, cut lengthwise into quarters
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6
medium carrots, cut in half
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4
scallions, mostly just the white part
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a handful of green beans
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a few pieces of cauliflower to tuck wherever they'll fit in jars
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4
hot red chiles or 2 jalapenos, whole or (for more heat) cut in half
1. In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes. Add next six ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes. Remove from heat.
2. Into two clean, 1-quart mason jars, place a few sprigs of dill. Using tongs, remove garlic from the brine and place 3 cloves in each jar. Then, divide the celery seed, coriander, mustard, and peppercorns between each jar.
3. Then, pack the jars full of cucumbers, carrots, beans or whatever other vegetables youre using. You want them to be tightly stuffed.
4. Pour hot brine over the vegetables to completely cover, let cool, and refrigerate. Pickles will taste good in just a few hours, better after a couple of days. And theyll keep for a few months.
- Note A canning-size funnel is awfully helpful for pouring the hot brine into the jars; a regular funnel is your next-best option. Otherwise, transfer hot brine from pan to a pitcher before attempting to pour. Trust me on this.
- Note Source:Ted Allen
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