While many ‘quick pickles’ end up tasting too vinegary sour, this giardenia has a pleasant freshness. Serve as a side dish with something rich like lasagna or meatball sandwiches.

2 cups water

1 cup rice wine vinegar

½ t celery seeds

½ t coriander seeds

½ t mustard seeds

4 black peppercorns

5 garlic cloves, peeled but left whole

1 head of cauliflower, separated into florets

3 carrots cut into ½ inch slices

½ lb of green beans trimmed but whole

2 jalapenos

1 cucumber cut into large chunks

1 large sprig of dill, fronds chopped

Bring water, vinegar, celery, coriander, mustard, and peppercorns to a boil. Boil 5 minutes.  Add 1t salt and garlic, boil 5 minutes. Turn down heat to a simmer.  Add cauliflower, cover and simmer 5 minutes.  Add carrots, cover, and simmer 5 minutes.  Add green beans, cover and simmer 5 minutes.  Add jalapeno, cover and simmer 5 minutes.  Add cucumbers and dill.  Turn off heat.  Stir, cover and let sit for 10 minutes or until ready to use.

Cooking time: 40 minutes

Serves 6 as a side dish