Quick refrigerator dill pickles are crisp, tangy and perfect to use up fresh summer produce.
- 2 heads garlic
- 10 cups water
- 5 cups distilled white vinegar
- 1/4 cup + 2 tablespoons pickling salt
- 1 tablespoon dill seed
- 1 tablespoon mustard seed
- 1 tablespoon black peppercorn
- 2 lbs kirby cucumbers, quartered lengthwise
- 1 bunch small carrots, greens trimmed and halved if necessary
- 1 small head cauliflower, cut into 1-inch pieces
- 1 bunch green onions, tops removed and cut to a length they fit into a quart size jar
- 1–2 hot red chili peppers, seeded and thinly sliced
- sprigs of fresh dill
- In a large saucepan, bring water and garlic to a boil. Cook for 5 minutes. Add vinegar and salt, raise the heat to high, bringing to a boil, stirring until the salt dissolves. Remove from the heat.
- Using 8 1-quart glass jars, place 2-3 sprigs of fresh dill in each. Divide the seeds and peppercorns evenly between the jars. Using tongs, remove the garlic from the brine and divide it evenly among the 8 jars. Then pack the jars full of cucumbers, carrots, scallions, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in a few hours, but even better after a couple of days if you can resist them! Pickles will keep in the fridge for about 3 months.
Recipe adapted from Food Network