Subscribe to the AARP Health Newsletter
Refrigerator Pickles
Serves 32
Brine
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs fresh dill1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Vegetables
6 Kirby cucumbers, quartered lengthwise
6 medium carrots, peeled and cut in half lengthwise
A handful of green beans
A few pieces of cauliflower
2 jalapeños
1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.
2. In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies.
3. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months.
Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium