Veggie-Medley Refrigerator Pickles

A great way to use up misc. leftover veggies, and impress your family and friends!

4 whole garlic cloves

2 c. water

1 c. white vinegar 1 Tbsp. salt

1-2 Tbsp. sugar (optional) Small bunch fresh dill fronds 1/2 tsp. celery seed 1/2 tsp. brown mustard seed

1/2 tsp. coriander seed (optional) 1/2 tsp. black or multi colored peppercorns

Pack veggies of your choice, such as these listed, tightly into a quart jar: Pickling cucumbers, cut into 1” bite-sized pieces, or pickle-spears Slim, baby carrots (leave whole)

Whole green beans Cauliflower florets

Zucchini, cut into pickle-spears

Sweet bell peppers Spring onion, whole, or chopped and added for flavor

Simmer garlic in the water for about 5 minutes. Add the vinegar, salt, and sugar if using, bring to a boil, and stir until the salt/sugar dissolves. Set aside.

Into a quart glass jar, add dill, seeds, peppercorns, and the garlic cloves from the brine. Next, pack the jars tight with your veggies. Bring the brine back to a boil, then pour it over the veggies, covering completely.

Cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They'll keep for about a month in the fridge.

Recipe created or adapted by Liz Talley, Urban Graze

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