This time of year those of us that are gardeners are harvesting our pumpkins, squash and etc. and finding ways to use our vegetables we still have available in the garden. The vegetable stands and your favorite grocer will have a great variety of vegetables such as cauliflower, cucumbers, carrots, onions and green beans also. Preparing them and putting them in the refrigerator to pickle will add a new dish to the dinner table and open up new flavors that you and your family will enjoy. Pickled vegetables will keep in the frig for three months. That is well into the holidays and beyond. It is great for a snack, to go with salad, or as a main vegetable option.

This recipe is enough for 2 quarts so if you want more for gifts or special dinners you can double or even triple this for larger yeild. You can utilize antique or new more decorative quart jars for gift giving too.

The brine:

• 6 cloves of garlic peeled
• 1 /2 teaspoon of black peppercorns(pink too if you like)
• Several sprigs of fresh dill
• 2 cups of white vinegar
• 6 teaspoons of kosher salt
• 1 teaspoon mustard seed
• 1 teaspoon celery seed 1 teaspoon coriander seed

The vegetables:

• 6 small (or they are called kirby) cucumbers- cut in quarters lengthwise
• 6 carrots(the younger ones are more delicious and tasty)
• 1 onion regular size yellow or white, quartered and sliced lengthwise
• 1 handful green beans(if you like them pickled)
• A few pieces of cauliflower to utilize the space
• 2 jalapenos or 4 small hot red chiles(if you like it hot)

Other vegetables that can be used:

• Yellow or green wax beans
• Sliced squash or zucchini
• Celery rib sections
• Green or red sweet bell peppers
• White button mushrooms
• Whole small okra pods
• Cubed eggplant

Directions:

1. Wash and cut all vegetables as directed and set aside.

2. Get brine ingredients ready as well.

3. Bring 4 cups of water to a boil in a medium saucepan.

4. Reduce and let water simmer, then add the garlic. Cook for five minutes.

5. Add salt and vinegar and then raise the heat to a boil, stirring to let salt dissolve. Remove from heat.

6. In 2 clear 1 quart jars place a few of the sprigs of dill, divide the seeds and peppercorns between the jars.

7. Remove garlic from the brine and put 3 cloves in each jar.

8. Pack the jars with vegetables and be sure to pack each jar tightly.

9. Bringing the brine back to a boil pour it over the vegetables.

10. Let cool and then cover and put in the refrigerator. They will be tasty in just a few hours but better left for several days. And remember, they will last for up to 3 months.