Thanks to Clara for this recipe and photo (and also for the Genoa Swiss Chard Recipe!)Adapted from a Recipe by Ted Allen
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 teaspoon black peppercorns
- 6 kirby cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half length wise if they're too thick
- 1 handful large scallion pieces or green beans
- Optional: add 4 small hot red chiles or 2 jalapenos, 1/2 tsp of coriander seeds, 1/2 tsp pink peppercorns
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-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 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, and chiles. You want them to be tightly stuffed.
- 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. And they'll keep for about 3 months.