Servings: Makes 1 quart pickled vegetables
Ingredients 2 cups white balsamic vinegar2 teaspoons plain (non-iodized) or pickling salt1/2 teaspoon whole coriander seeds1/2 teaspoon black peppercorns8 cloves garlic , crushed under a knife and peeled1/4 cup (packed) sprigs of fresh dill2 cucumbers , scrubbed but not peeled and cut into 1/4-inch rounds or sliced into spears1 cup baby carrots1 cup celery , sliced into sticks
Bring the vinegar, salt, coriander and peppercorns to a full boil in a medium saucepan over high heat. Cool completely.
Sterilize a 1-quart glass canning jar by immersing it in a pot of boiling water for 10 minutes or by running it through a full cycle of the dishwasher. The jar should be hot when adding the vegetables.
Layer the cucumbers, baby carrots, celery, garlic and dill in the hot jar. Pour in enough of the vinegar to cover them completely. Screw on the lid. Refrigerate for at least 4-5 hours before serving. (The pickles can be stored, covered and refrigerated, for up to one month.)