Pickled Vegetables

• 1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups)
• 1/2 lb string bean
• 1 small head cauliflower, broken into florets (about 2 cups)
• 1/2 raw jicama, peeled and cut into sticks
• Dressing
• 2 cups purified water
• 2 1/2 cups cider vinegar
• 1/4 cup olive oil
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon dried dill weed
• 6 garlic cloves
• 1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)

1. Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
2. Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
3. Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
4. Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.

carrot, string bean, head cauliflower, jicama, dressing, water, cider vinegar, olive oil, brown sugar, salt, dill weed, garlic, pickling spices

Taken from www.food.com/recipe/pickled-vegetables-500886 (may not work)