Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

Ingredients

• 0.5 teaspoon peppercorns black
• 6  young spring carrots peeled cut in half lengthwise
• 3 pieces cauliflower to tuck wherever they'll fit 
• 1 teaspoon celery seed 
• 1 teaspoon coriander seed 
• 6  kirby cucumbers quartered
• 1 sprigs several of dill fresh
• 10 cloves garlic peeled
• 1 handful green beans 
• 6 teaspoons kosher salt 
• 1 teaspoon mustard seed 
• 0.5 teaspoon pink peppercorns (if you have 'em)
• 4 small chiles red hot
• 2 cups vinegar white

Equipment

• sauce pan
• tongs

Directions

1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes.
2. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
3. Remove from the heat.
4. 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 chiles. You want them to be tightly stuffed.
5. 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 just a few hours, better after a couple of days. And they'll keep for about 3 months.
6. Photograph by Kat Teutsch