Easy Quick Pickles Recipe

• 1 pound baby carrots (about 2 bunches), green stems trimmed to 1/2 inch, peeled, and halved lengthwise
• 1 pound medium Kirby cucumbers (about 4), quartered lengthwise
• 1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
• 12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
• 12 ounces green beans, stem ends trimmed
• 12 ounces okra
• 1 tablespoon brown mustard seeds
• 1 teaspoon whole black peppercorns
• 1 1/4 cups cider vinegar
• 3/4 cup water
• 1/4 cup granulated sugar
• 2 tablespoons kosher salt
• 1 bay leaf

1. Pack your vegetable of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top.
2. Set aside.
3. Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes.
4. Add the remaining ingredients and stir until the sugar and salt have dissolved.
5. Bring to a boil.
6. Immediately pour the brine into the jar, making sure to cover the vegetables completely.
7. Allow the mixture to cool to room temperature, about 1 hour.
8. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices.
9. Store in the refrigerator for at least 1 day and preferably 1 week before using.
10. The pickles can be kept in the refrigerator for up to 1 month.

carrots, cucumbers, zucchini, cauliflower, green beans, okra, brown mustard seeds, whole black peppercorns, cider vinegar, water, granulated sugar, kosher salt, bay leaf

Taken from www.chowhound.com/recipes/easy-quick-pickles-30422 (may not work)