Asian-Style Pickled Vegetables

• 1 English cucumber or large seedless, thinly sliced, about 2 cups
• 1 red bell pepper medium, cut into thin strips, about 2 cups
• 1 cup radishes thinly sliced, or daikon, Asian white radish
• 1/2 cup carrots julienne-cut
• 2 tablespoons pickling spice McCormick(R) Mixed
• 2 cups sugar
• 2 cups rice vinegar
• 2 tablespoons kosher salt

1. Mix vegetables in large glass bowl. Set aside.
2. Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
3. Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors.

cucumber, red bell pepper, white radish, carrots julienne, pickling spice, sugar, rice vinegar, kosher salt

Taken from www.yummly.com/recipe/Asian-Style-Pickled-Vegetables-2478660 (may not work)