Rebecca's Sister's Winter Pickled Veggies # 1

By YogiRenee

Ingredients

• 2 cups apple cider vinegar 1 teaspoon fennel seeds
• 2/3 cup sugar 1 teaspoon black peppercorns
• 1/4 cup kosher salt 1/2 teaspoon dried crushed red pepper
• 3 garlic cloves 8 cups assorted cut vegetables
• 1 teaspoon mustard seeds

Preparation

Step 1

1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large non aluminum
saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let
stand 30 minutes.

2. Cook vegetables in batches in boiling water to cover 1-2 minutes until crisp tender;
drain. Plunge into ice water to stop the cooking process; drain.

3. Transfer vegetables to a large bowl or 2 1/2- qt container. Pour vinegar mixture
over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an
airtight container in refrigerator up to 1 week.

Can use cauliflower florets; carrot sticks, halved Brussel sprouts, green beans or any non mushy vegetable.