Fresh Refrigerator Pickles: Cauliflower, Carrots & Cukes
- 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.
- 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.
- Then, pack the jars full of cucumbers, carrots, beans or whatever other vegetables you're using. You want them to be tightly stuffed.
- 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 they'll keep for a few months.
From the Test Kitchen
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.