Refrigerator Pickles

Refrigerator Pickles
4 cups water
10 cloves garlic
2 cups white vinegar
6 tsp sea salt
fresh dill
several sprigs
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
1/2 tsp black peppercorns
1/2 tsp pink peppercorns
6 kirby cucumbers
quartered lengthwise
6 young spring carrots
peeled and cut in half lengthwise
1 handful large scallion
or green beans
few pieces
4 small red hot chiles
or 2 jalapeno
  • 2 clear 1-quart jars
Pickling is one of the oldest methods of food preservation. Aside from having vitamins minerals and antioxidant, it is a supply of probiotics which improves digestion, protects the liver and has the ability to heal ulcers.
In a medium saucepan, bring 4 cups water to a boil, reduce to simmer and add garlic. Cook for 5 minutes. Add vinegar and salt. Raise heat and bring to a boil, stirring until salt dissolves. Remove from heat.
In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorn between the jars. Using tongs, remove garlic from bring and place 5 cloves in each jar.
Pack jar full of cucumbers, carrots, scallions or green beans, cauliflower and chiles until tightly stuffed.
Bring brine back to a boil, pour over vegetables to cover completely. Let cool then cover and refrigerate. The pickles will taste good in a few hours, better after a couple of days. They'll keep for about 3 months.
source: Recipe courtesy of Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Magazine
Cleansing diet