Not overly spicy! These take 24 hours in the fridge to properly pickle and keep up to 30 days.
Serves one pickle lover
YOU WILL NEED
Stuff to pickle:
4-5 Kirby cucumbers, washed and quartered
8 oz haricots verts, cleaned (I like leaving the tails)
7 carrots, peeled, washed, quartered and trimmed to fit pint jars
1 quart sized canning jar
2 pint sized canning jars
1/4 cup apple cider vinegar
1 cup white vinegar
3 T Kosher salt
2 T white sugar
2 T coriander seeds
2 cups water
2-3 red chilis, washed and halved
7-8 garlic cloves, smashed gently
10-12 dill sprigs, rinsed and trimmed
Combine vinegars, sugar and salt and place in sun to heat until sugar and salt dissolve.
Prep and trim all veg.
Place one red chili half into each jar. More if you really want to feel the heat.
Add 2-3 cloves garlic to the Quart jar and 1-2 cloves to each pint jar
Add coriander seeds to vinegar and stir
Pack veggies into jars
Pour vinegar over veg until covers completely
Cover and refrigerate 24 hours.
Note: the carrots take 48 hours to be good.
Keeps up to one month.