Tasty Tuesday - Refrigerator Pickles!

Refrigerator Pickles
Recipe from Ted Allen at Food Network Magazine

Found on Our Best Bites

10 cloves garlic, peeled (and lightly smashed, if desired)
2 cups white vinegar
2 tablespoons kosher salt
several sprigs fresh dill (She ended up using about a loose cup, unchopped, stems attached)
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black or pink peppercorns (or a mixture of both)
Desired vegetables (She used all cucumbers, but you could also pickle young spring carrots, scallions, green beans, asparagus, cauliflower, hot chilies, etc.)

In a medium saucepan, bring 4 cups water to a boil, reduce heat to a simmer, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.

Evenly divide the dill among 2 1-quart canning jars. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Pack each jar with desired vegetables (She ended up using about a pound of cucumbers, but it will really vary depending on what veggies you use) until each jar is tightly stuffed.

Bring the brine back to a boil and pour it over the veggies to cover completely. Allow to cool, then place the lids on the jars and refrigerate. You can eat them in a few hours, but they’ll be better and more pickle-y in a few days.

Keep these in the fridge for up to 3 months.