This is a super simple way to have homemade pickles. I like to have a mix of crunchy stuff like carrots or cauliflower in with the cucumbers and onions. I chop these pickles up and add it to lettuce or arugula for an easy salad.
Brine for 1 Quart
3 (at least) cloves garlic, peeled
2 cups water
1 cups white vinegar
3 teaspoons kosher salt
Several sprigs of fresh dill if you have it
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
You can use any vegetables you have. I like to always use cucumbers, onions, and some hot pepper. Other than those I use what I have.
For this quart I used two cucumber, baby carrots, 1/2 a red onion, and a jalapeno. Wash and peel your vegetables if you like them peeled. I left some peel in the cucumbers and didn’t peel the carrots since they were so little.
In a medium saucepan, bring 2 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. The garlic might turn blue if you skip this step.
Add the vinegar and salt, raise the heat and bring to a boil. Remove from the heat.
In 1-quart jar put in the seeds and peppercorns. Put in the garlic the jar. Then pack the jar with the vegetables you prepared. 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.