Lightly salted vegetables in the refrigerator: cauliflower, carrots, cucumbers

Ingredients:

Brine

• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons coarse salt
• A few sprigs of fresh dill
• 1 teaspoon celery seeds
• 1 teaspoon coriander seeds
• 1 tsp. mustard seeds
• 0.5 tsp black peppercorns
• 0.5 tsp pink peppercorns

Vegetables

• 6 cucumbers, cut lengthwise into 4 pieces
• 6 young carrots, peeled and cut in half lengthwise
• 1 large bunch green onions or green beans
• A few cauliflower florets to stick in wherever they fit
• 4 small hot chili peppers or 2 jalapenos

Preparation:

1. In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat to a simmer and add the garlic. Cook for 5 minutes. Then add the vinegar and salt, increase the heat, and bring to a boil, stirring until the salt dissolves completely. Remove the saucepan from the stove.
2. Place a few sprigs of dill in two liter jars. Sprinkle in peppercorns and seeds evenly. Use tongs to remove the garlic from the brine and distribute it evenly among the jars. Then completely fill the jars with cucumbers, carrots, green onions or green beans, cauliflower, and chili peppers. Make sure everything is packed tightly.
3. Bring the brine back to a boil and pour into jars to completely cover the vegetables. Let cool, then seal and refrigerate. The vegetables will be tastier in just a couple of hours. Even better in a couple of days. They can be stored in the refrigerator for up to 3 months.