Refrigerator Pickles

Brine

• 10 cloves garlic, peeled
• 2 1/2 C white vinegar
• 6 tsp kosher salt
• Handful of fresh dill sprigs
• 1 tsp celery seed
• 1 tsp coriander
• 1 tsp mustard seed
• 1 tsp mixed peppercorns
• 1 tsp red pepper flakes

Veggies

• 6 Kirby cucumbers, quartered with ends cut off
• 6 young carrots, peeled and halved
• Handful of snap peas, de-stringed
• 1 small onion, peeled and quartered
• 1 head fennel, sliced
• 2 quart jars

1. In medium saucepan, bring water to boil.
2. Reduce to simmer, add garlic cloves and cook 5 minutes.
3. Add vinegar and salt and stir, while simmering, until salt dissolves.
4. In 2 qt jars, divide fresh dill and spices evenly. Add 5 garlic cloves to each jar.
5. Pack veggies in jars tightly.
6. Pour hot brine over veggies.
7. Let cool, cover, and refrigerate. Shake gently over the next few days to redistribute spices.

*Pickles will last up to 2 months in fridge.

*As seen on Twin Cities Live July 12, 2018

Back to Recipes