spicy pickled garden vegetables

Another foray into pickling! This time, instead of just gerkins, I decided to pickle several different kinds of vegetables together.

This one uses whole large cucumbers, carrots, garlic and red bell pepper... so good!

These are called spicy pickled garden vegetables for a reason. I use lots and lots of red pepper flake to spice it up... along with salt, sugar, dill seed, coriander seeds and everything else. Remember to let this cool before dumping it over the veggies.

The veggies are chopped and prepared for pickling!

Say goodbye until tomorrow! Super yummy, and they get even better as it hangs out in the fridge...

Refrigerator Pickles
2 lbs cucumbers
1 large red bell peper
2 carrots, peeled
6 cloves garlic, peeled
2 cups hot water
1 teaspoon coriander seeds
1 teaspoon black peppercorns
3/4 teaspoon dill seeds
4 teaspoons kosher salt
1/8 cup sugar
1 1/2 cup distilled white vinegar
3 Tablespoons red pepper flake

In a small bowl, combine together vinegar, salt, sugar, dill seeds, coriander seeds, peppercorns and red pepper flake. Add hot water and stir to completely dissolve salt and sugar. Cool to room temperature. Meanwhile, slice cucumbers, carrots, bell pepper and garlic and place into an airtight container. Pour cooled mixture over cucumbers, coating them completely. If the cucumbers float, place a bowl on top that will keep them submerged. Refrigerate overnight, stirring in the morning. Pickles can be kept in the fridge for 2-3 weeks in the airtight container. Enjoy!