Ingredients

Scale

Roughly 2 lb. mixed veggies (I used mini-cucumbers, cauliflower florets, carrots, sweet pepper, and daikon radishes)
For spicy pickles: add some jalapeño, Serrano, or other hot peppers

Spices:

6–8 sprigs fresh dill (or 1 teaspoon dried dill)
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns

For the brine:

4 cups water
8 cloves garlic, peeled whole
2 cups distilled vinegar
2 – 4 Tablespoons sugar (use more or less to taste)
2 tablespoons canning and pickling salt

Instructions

Clean the veggies and pack them as tightly as you can into 2 quart jars. Add the spices to the jars, splitting them evenly between jars (1/2 teaspoon per jar).
In a medium saucepan, bring the water to a boil, then reduce to a simmer and add the whole garlic cloves and simmer for 5 minutes. Add the rest of the brine ingredients and cook over medium heat until the sugar and salt dissolve. Remove the garlic cloves and pack them in the jars with the rest of the veggies.
Let the brine cool to 180 – 185 degrees so it is still warm but not boiling hot. Pour into the jars to fill them. Cover and gently tip over and back a few times to fully disseminate the spices. Let them cool, then store the jars in the fridge at least overnight.

Notes

The brine is reusable! I stuffed more fresh veggies in my jar when it started to feel empty and the new pickles were even more crunchy than the first batch. The flavor continues to develop over days as the veggies soak in the brine. Pickles will keep for at least a month or two or maybe even longer.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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