These crunchy, tangy, flavorful refrigerator pickles will become a summertime staple!
10 cloves garlic, peeled (and lightly smashed, if desired)
2 cups white vinegar
2 tablespoons kosher salt
several sprigs fresh dill (I 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 (I 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 (I 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.
If you want to add a little sweetness, add 2-4 tablespoons sugar to the brine when you add the salt. This will only add a hint of sweetness. I hate hate hate sweet pickles, so I’m ill-equipped to tell you to add any more than that.