In a 2- to 3-quart nonreactive saucepan, bring the vinegar, spices, salt, and 3-1/4 cups water to a simmer over medium heat, stirring until the salt dissolves. Simmer over low heat for 5 to 7 minutes to meld the flavors. Let cool to room temperature, about 1 hour.
Pack the vegetables, dill, and garlic into two 1-quart jars or other sealable nonreactive container.
Cover the vegetables with the liquid. Let sit, uncovered, at room temperature for 2 hours to pickle the vegetables. Serve, or cover and refrigerate until ready to serve.
Make Ahead Tips
The pickles can be refrigerated, covered, for up to 3 weeks.
nutrition information (per serving):
Per 1/2 cup;
sat fat g
Photo: Scott Phillips