INGREDIENTS
10 Peeled garlic cloves
2 cups white vinegar
6 tsp. kosher salt
Fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1/2 tsp. black peppercorns
1/2 tsp. pink peppercorns (if you have them)
10 med. TSFF Manar Cukes
6 medium TSFF Carrots
INSTRUCTIONS
In a medium saucepan, bring 4 cups of water to a boil. Reduce heat so the water simmers, and add the garlic. Cook for five minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from heat.
In 2 clear one quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 in each jar. Pack the jars with the cucumbers and carrots (you may also add finely sliced jalapeos, onions, green beans, cauliflower or scallions...). You want them to be tightly packed.
Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They will keep refrigerated for at least 3 months.