Quick Mixed Pickles

• servings: 2 servings

Ingredients

Carrots, cucumbers, green beans, peppers, cauliflower, and hot peppers, washed and trimmed

4 garlic cloves, peeled

2 sprigs of dill

2 cups vinegar (apple cider, distilled white, or white wine)

1 cup water

1 cup granulated sugar

2 tablespoon kosher salt

1 tablespoon each of peppercorns, mustard seed, celery seed, coriander seed

1 teaspoon red pepper flakes (optional)

Directions

In a small saucepan, bring the vinegar, water, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat; cool.

Cut up the carrots, cucumbers, peppers and cauliflower into 1 to 2-inch pieces. Leave the green beans whole. If using hot peppers, pierce them all over with a knife. The sliced cucumbers benefit from resting among ice cubes in a colander in the sink for30 minutes for better crunch. Save the tops of the peppers; they look lovely facing out here and there on the sides of the jars.

Pack two jars tightly with vegetables, garlic cloves, and dill. Ladle the vinegar solution into the jars to cover the vegetables. Top with the lids to the jars and refrigerate. The pickles are ready to eat as soon as the next day; they gain flavor over time.

Notes

Oh my gosh! I made this recipe to deal with all of the extras from the garden. I was so fast and easy AND I used half the sugar. Delicious !