Categories: Sides

Ingredients

• For the Brine:
• 10 garlic cloves, peeled
• 2 cups white vinegar
• 6 tsp kosher salt
• Several sprigs of fresh dill
• 1 tsp celery seed
• 1 tsp coriander seed
• 1 tsp mustard seed
• 1/2 tsp black peppercorns
• 1/2 tsp pink peppercorns
• For the Vegetables:
• 6 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 chilies or 2 jalapenos

Directions

1. In a medium saucepan, bring 4 cups water to a boil, reduce heat so the water simmers 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 the heat.

2. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chilies. You want them to be tightly stuffed.

3. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

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