Pickled Vegetables

• Pickling liquid:
• 3 cups white vinegar
• 3 1/2 cups water
• 1/4 cup sugar
• 4 T salt
• 1 tsp black mustard seed
• 1 tsp yellow mustard seed
• 1 T red pepper flakes
• 2 T coriander seeds
• 2 T black peppercorns
• 4 cloves garlic
• 2 bay leaves
• Veg:
• 1 head cauliflower, in florets
• 1 red or yellow pepper, in sticks
• 8 carrots, in sticks or coins
• 8 jalapenos or serranos, coined
• 6 stalks celery, 1" slice
• 1 onion, in sticks
• good olives

1. Pickle:
2. Bring all ingredients to boil for 2 minutes. Set aside to cool.
3. Veg:
4. In a large steamer, steam cauliflower, carrots, bell pepper and onion for 4 minutes, and jalapeno and celery for 2 minutes, transfering from steamer to colander and when next batch done, colander to towel
5. Add vegetables and olives to pickling liquid. Weight with plate to submerge and chill for 1 day before repackaging into smaller containers. Keeps refrigerated for one month.

white vinegar, water, sugar, t, black mustard, t, t coriander seeds, t, garlic, bay leaves, cauliflower, red, carrots, stalks celery, onion, olives

Taken from www.epicurious.com/recipes/member/views/pickled-vegetables-51128771 (may not work)