These are a savory version of the classic refrigerator pickles!
15 mini cucumbers, sliced thickly
1 carrot, peeled and sliced
21 cloves of garlic, peeled and slightly crushed*
Sprigs of fresh dill
A few thin slices of fresh jalapeno (optional)
3 teaspoons mustard seeds
3 teaspoons coriander seeds
6 teaspoons black peppercorns
6 bay leaves
4 cups white vinegar
4 cups water
3 tablespoons pink Himalayan salt
3 quart-sized mason jars with lids and rings
Prepare your jars, lids and rings by washing with hot soapy water and sterilize by boiling in a large pot for 10 minutes.
Divide the sliced carrot, garlic cloves, mustard seeds, coriander seeds, peppercorns and bay leaves equally between the prepared jars.
Add the sliced cucumbers (5 for each jar).
Bring the vinegar, water and salt to a boil. Pour the hot liquid over the cucumbers, place the lids on and cool completely. Store the in refrigerator.
*You may notice that a few of the garlic cloves have turned a bluish color, don't be alarmed! This is a chemical reaction that happens occasionally, and is nothing dangerous. The garlic is still edible!