Pickling doesn’t have to be a multi-hour chore. This quick pickling recipe takes 40 minutes or less!
A note on cucumbers: you don’t have to pickle your pickling cucumbers, you can eat them raw, and you CAN pickle slicing cucumbers. Lemon cucumbers can also be eaten raw or pickled.
Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
By Ted Allen, From the Food Network
For the brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have ’em)
For the vegetables:
6 Kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they’ll fit
4 small hot red chiles or 2 jalepenos
*Allandale hot tips: You can use a pickling spice mix from the grocery store in place of the pepper corns, celery seed, mustard seed and coriander. We also recommend pickling green beans and yellow wax beans.
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. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
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.
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.