Refrigerator Pickled Vegetables
6 large cloves garlic, peeled
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon mixed peppercorns
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 crunchy cucumbers, cut lengthwise into quarters
4 hot red chiles
2 jalapenos, halved
12 green beans ~ trimmed and left whole
Bring 2 cups water to a boil in a medium saucepan, and then reduce the heat to a simmer. Add the garlic and simmer for 5 minutes. It is most important to simmer the garlic for 5 minutes. Do not skip this step. Meanwhile, divide the celery seed, coriander seed, mustard seed, peppercorns and dill evenly between two 1-quart Mason jars. Add the vinegar and salt to the saucepan, bring the brine back to a boil, and stir until the salt dissolves.
Transfer 3 cloves of garlic to each jar using tongs, then pack the jars full with the carrots, cucumbers, chiles, jalapenos and green beans. You want the jars to be pack tightly.
Pour the hot brine over the vegetables to completely cover. Let cool, and then refrigerate for at least 24 to 48 hours before eating. Keep refrigerated.