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Refrigerator Pickles

10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...

In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.

Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.

Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months. 

Submitted by Jenny Hokanson, recipe from Food Network Magazine

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