Refrigerator Pickles

These are much better, and crunchier than my last go around with pickles.  Plus, I discovered I like other pickled vegetables!

Bonus- my students love pickles too!

For the brine:

• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt
• Several sprigs of fresh dill
• 1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns (optional)

For the vegetables:

• 6 Kirby cucumbers, quartered lengthwise
• 6 young spring carrots, peeled and cut in half lengthwise
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower to tuck wherever they'll fit
• 4 small hot red chiles or 2 jalapenos (optional)

1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. 
2. Cook for 5 minutes
3. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
4. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars
5. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. 
6. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
7. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. 
8. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Pumpkin Gingerbread Bars

Delicious- pumpkin pie, cheesecake, and gingerbread cookies met and fell in love...

• 2 1/4 cups flour 
• 1 Tbsp Baking Powder 
• 2 tsp. pumpkin pie spice, divided (or equal parts cinnamon, ginger, nutmeg, allspice) 
• 1 cup butter, softened 
• 1 1/4 cups sugar, divided 
• ½ cup molasses, divided 
• ½ cup old-fashioned or quick-cooking oats 
• 1 pkg. (8 oz.) Cream Cheese, softened 
• 1 cup canned pumpkin 
• 1 tsp. vanilla 
• 2 eggs

1. Preheat oven to 350ºF.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix flour, baking powder and 1 tsp. spice until blended.
4. Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
5. Remove 1 cup dough; place in medium bowl. Add oats; mix with fingers or fork until mixture resembles coarse crumbs. Set aside.
6.  Press remaining dough onto bottom of prepared pan.
7. Beat cream cheese and remaining sugar in medium bowl with mixer until blended.
8. Add pumpkin, vanilla, remaining molasses and spice; mix well.
9. Blend in eggs; pour over crust. Sprinkle with reserved crumb mixture.
10. Bake 30 to 35 min. or until topping is golden brown.
11.  Cool completely. Refrigerate 1 hour, or overnight.
12. Use foil handles to lift dessert from pan before cutting into bars

*Note: These taste great even a few days later- great make ahead for Thanksgiving!