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Refrig pickles–I may have to try this?

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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

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