Pickled Veggie Sandwiches

• 1 English cucumber
• 2 large carrots the fatter, the better
• 2 red beets
• 2 cups white vinegar
• 2 cups water
• 2 teaspoons fine sea salt
• 2 garlic cloves smashed
• 20 peppercorns
• 1 chunk fresh ginger small, optional
• 1 pinch red pepper flakes optional
• 12 slices bread toasted
• 3 avocados halved and sliced
• hummus garden vegetable

1. Start by prepping your vegetables. Give them all a good scrub and trim the ends
2. Cut the cucumber in half (or thirds, depending on the length of your cucumber) and chop the skinnier ends off of the carrots. Don't worry about peeling the skin - the KitchenAid(R) Vegetable Sheet Cutter Attachment will take care of that for you.
3. Attach the Vegetable Sheet Cutter Attachment to the powerhub of the KitchenAid(R) Artisan(R) Mini Stand Mixer.
4. Insert the food holder (and the cucumber adapter) into one end of the cucumber and secure onto the Vegetable Sheet Cutter Attachment.
5. Insert the food skewer through the cucumber-up to the first mark-then attach the thin blade. Position a plate under the blade to catch the carrot and flip the Mini Stand Mixer on to the lowest setting. Remove the core then repeat with the remaining vegetables.
6. Cut the cucumber sheet into 2" wide segments. Roll up, place in a small jar, then add a garlic clove, 10 peppercorns, and a pinch of red pepper flakes. Set aside.
7. Cut the carrot and beet sheets into matchsticks. The end result should be slaw-like. Add to a small jar and add a garlic clove, 10 peppercorns, and a chunk of fresh ginger. Set aside.
8. Combine the water and vinegar in a small saucepan set over medium heat. Bring to a boil then stir in the salt. Pour the brine over the prepared jars of vegetables, filling each jar ~1/4" from the top (depending on the size of your jars, you may not use all the brine).
9. Before you seal the jars, tap them on the counter a few times to remove any trapped air bubbles. Seal tight with a lid. Let the jars cool then place them in the refrigerator.
10. For the best flavor, give them 2-3 days to pickle before opening and consuming (they'll last for up to two months in the refrigerator and will get more delicious as time goes on).
11. To make the sandwiches, spread the bread with a scoop of hummus then top with pickled cucumber slices, avocado, and a spoonful of the beet and carrot pickles.
12. Enjoy open-faced or sandwiched with another slice of bread. Enjoy immediately.

cucumber, carrots, red beets, white vinegar, water, salt, garlic, peppercorns, ginger, red pepper, bread, avocados, hummus garden vegetable

Taken from www.yummly.com/recipe/Pickled-Veggie-Sandwiches-2211684 (may not work)