Homemade Icebox Pickles
featuring DHC Lemony Dill Seasoning
(Yields 4 1-pint jars of pickles)
1 1/2 cups white vinegar
1/3 cup sugar
4 teaspoons sea salt
2 cups hot water
4 cloves garlic, crushed
4 dried chili peppers
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 package Lemony Dill Seasoning
Two pounds of raw vegetables, such as:
1/2 pound Kirby (pickling) cucumbers, each cucumber sliced lengthwise into 6 spears
1/2 pound baby carrots, peeled
1/2 pound cauliflower, cut into 1-inch florets
1/2 pound green beans, stemmed and blanched
4 1-pint jars with lids
In a 1-quart measuring cup, stir together the vinegar, sugar, sea salt and hot water until the sugar is dissolved. Set aside.
Add 1 garlic clove, 1 dried chili pepper, 1/4 teaspoon mustard seeds and 1/4 teaspoon coriander seeds to each clean pint jar.
Empty the herb packet into a small bowl and stir to combine its ingredients evenly.
In a large bowl, toss the cucumbers with 1 rounded tablespoon of the herb mix. Pack the cucumbers into 1 jar. Repeat, tossing each vegetable with 1 tablespoon of the herb mix, and pack them into separate jars. Carefully fill the jars with the vinegar brine. The vegetables should be submerged under the brine. Seal with the lids, give the jars a couple
of turns to mix in the seeds and refrigerate overnight.
Pickles keep for 1 week in the refrigerator.