Refrigerator Pickles/Vegetables

I have been wanting to try pickling for a while!......Now I am hooked and want to pickle everything!......I don't know if I will ever buy pickles at the grocery store again...These were so tasty and very easy to make.....In this batch I prepared pickling cucumbers  ( I crinkle cut, but you could cut into spears if you like) and asparagus, but I plan to do some green beans and beets also....the beets you would roast or boil first but the cucumbers asparagus and green beans can be raw....how good would the asparagus and green beans be to garnish a  Bloody Mary!.....Other veggie options could be carrots, cauliflower, or anything else you may like! This recipe will make 2 - 1 quart mason jars of the veggies of your choice....Here is what I did...Enjoy!

 

 

Here are my pickles and asparagus

 

and my green beans and beets!

 

 

INGREDIENTS

 

4 Cups water

10 cloves garlic

 

2 Cups white distilled vinegar

2 Tablespoons kosher salt

 

1 teaspoon celery seed

1 teaspoon mustard seed

1 teaspoon coriander seeds

1 teaspoon whole peppercorns

(or you can use pickling spice which has all of these 4 spices in it)

 

a few sprigs of fresh dill (for each jar)

 

 

2 clean 1 quart mason jars (I used wide mouth)

 

DIRECTIONS

 

In a pan bring the 4 cups of water to a boil....once it boils turn down to simmer and add the 10 garlic cloves....cook for 5 minutes

 

Add the vinegar and salt, raise the heat and bring to boil to dissolve salt

 

Meanwhile divide the spices and dill between the 2 jars (I added a pinch of pickling spice also)....pack with the veggies of your choice.

 

Remove garlic from pan and smash with the back of a knife. Add 5 cloves of garlic to each jar and then pour the vinegar mixture into each jar over the veggies.....let it cool on counter before adding the lids... they will be ready to eat once cool, but the longer you wait the more pickle taste you will get!.....you can refrigerate for up to 3 months (if they last that long!)