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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
“And Now the Rest of the Story – “Refrig pickles–I may have to try this?