Quick Pickled Vegetables

• 1 head cauliflower (about 1 1/2 lb.)
• 1 large red pepper
• 3 zucchini (about 1 lb.)
• 1 1/2 tsp. mustard seeds
• 1 tsp. black peppercorns
• 1 tsp. coriander seeds
• 1/2 tsp. red hot pepper flakes
• 2 Tbsp. kosher salt
• 1/4 c. sugar
• 2 c. apple cider vinegar

1. Separate cauliflower into small florets.
2. Cut red pepper into wide strips.
3. Cut zucchini into spears.
4. Put vegetables in one 3-quart jar or smaller jars.
5. Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water.
6. Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes.
7. Pour hot liquid, the vinegar and 1/2 quart water over vegetables.
8. Let cool.
9. Cover and chill at least 3 days before serving.
10. Store in refrigerator. Makes 3 quarts.

cauliflower, red pepper, zucchini, mustard seeds, black peppercorns, coriander seeds, red hot pepper, kosher salt, sugar, apple cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95503 (may not work)