Quick Winter Pickled Veggies

• 2 cups apple cider vinegar
• 2/3 cup sugar
• 1/4 cup kosher salt
• 3 garlic cloves
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon dried crushed red pepper
• 8 cups assorted cut vegetables

1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
2. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
4. Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.

apple cider vinegar, sugar, kosher salt, garlic, mustard seeds, fennel seeds, black peppercorns, red pepper, vegetables

Taken from www.myrecipes.com/recipe/quick-winter-pickled-veggies (may not work)