Spiced Pickled Fall Vegetables

• 1 cup carrots, thinly sliced
• 1 cup golden or candy-stripe beets, quartered and thinly sliced
• 1 cup cauliflower, thinly sliced
• 1 cup cabbage, thinly sliced
• 2 cups apple cider vinegar
• 1.5 cups sugar
• 1 teaspoon black peppercorn
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 0.5 teaspoons mustard seeds
• 2 star anise
• 2 bay leaf
• 1 orange, peeled into large strips

1. Make pickling solution by combining vinegar and sugar until dissolved.
2. Toast cinnamon, peppercorn and cumin in small frying pan until fragrant.
3. Add all spices, orange peels and bay leaf to pickling solution and pour over vegetables.
4. Set aside to cool and refrigerate for a few hours.

carrots, golden, cauliflower, cabbage, apple cider vinegar, sugar, black peppercorn, cinnamon, cumin seeds, mustard seeds, anise, bay leaf, orange

Taken from food52.com/recipes/39174-spiced-pickled-fall-vegetables (may not work)