czech black peppers
1 garlic bulb
2 cups water
2 cups white distilled vinegar
2 Tb kosher or pickling salt (NOT iodized!)
1.5 Tb sugar
sprigs of fresh thyme, cilantro stems, coriander seeds
Slice carrots into sticks or disks. Cut radishes into wedges. Slice onion into thick rings. Slice Czech black peppers lengthwise. Peel garlic cloves, and crush slightly with the side of a knife. Boil together the water, vinegar, salt and sugar.
Start with very clean jars (from the dishwasher hot cycle or cleaned by hand then dipped into a boiling water bath). To each jar add a garlic clove, a bay leaf, 4-8 peppercorns, 4-8 coriander seeds, and 6 cilantro stems. Pack in radishes, carrots, and onions, and Czech black slices almost to fill, leaving a little more than ½ in space from top. Cover with the boiling brine, leaving ½ in space. Cover with a clean lid, and refrigerate. They should be good to eat in a week.
Note: Cauliflower, Romanesco Cauliflower, and salad turnips from past weeks make fine additions, if you still have some leftover.