What You’ll Need

10 cloves garlic, peeled
2 cups white vinegar
2 tablespoons Himalayan sea salt
1 loose cup un-chopped fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black or pink peppercorns (or a mixture of both)
2lbs cucumbers

The How To

In a medium saucepan, bring 4 cups water to a boil, reduce heat to a simmer, 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 heat.

Evenly divide the dill among 2 1-quart canning jars. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Pack each jar with desired vegetables until each jar is tightly stuffed.

Bring the brine back to a boil and pour it over the veggies to cover completely. Allow to cool, then place the lids on the jars and refrigerate. You can eat them in a few hours, but they’ll be better and more pickle like in a few days. Keep these in the fridge for up to 3 months.

*Adapted from a Ted Allen at Food Network Magazine Recipe