First, wash two wide-mouth quart jars in hot soapy water and rinse them well. There is no need to sterilize them, because these pickles never leave the refrigerator, but they do have to be genuinely clean.

Next, bring the water to a boil in a medium saucepan, drop it to a simmer and cook the peeled garlic cloves for 5 minutes. Add the vinegar and salt, raise the heat and bring it back to a boil, stirring until the salt has dissolved. Take it off the heat.

Then put a few fronds of dill in the bottom of each jar and divide the celery seed, mustard seed, coriander seed and both kinds of peppercorn between them. Lift the garlic out of the brine with tongs and put 5 cloves in each jar.

After that, pack the jars tightly. Stand the cucumber quarters and carrot halves upright, then wedge the cauliflower, beans and chiles into the gaps. Tight packing is what keeps everything below the brine later.

Bring the brine back to a full boil and pour it over the vegetables until they are completely covered, leaving about half an inch of headspace. Tuck a folded dill frond under the shoulder of each jar to hold everything down.

Finally, let the jars cool on the counter for about an hour, then cap them and refrigerate. They taste good within a few hours, much better after 2 days, and best after a week.