Go With Anything Lemon Honey Mustard Quick Pickles

• 12 cup fresh lemon juice
• 2 tablespoons honey
• 1 12 teaspoons salt
• 1 tablespoon dry mustard, reconstituted with a little water to form a paste (optional)
• 1 bunch flat leaf parsley, stalks and all
• 1 tablespoon peppercorn
• 1 tablespoon red pepper flakes (optional)
• 1 medium fennel bulb
• 2 medium carrots
• 1 small head broccoli
• 1 celery, from the inner parts
• 1 medium cucumber

1. Combine the marinade ingredients in small pan.
2. Stir over low heat until everything is dissolved.
3. Take off the heat.
4. Heat up a large pot of water.
5. Slice the fennel bulb thinly.
6. Peel and cut the carrots into matchsticks.
7. Cut the broccoli into small florets, and peel and cut the stem part into matchsticks.
8. Cut the celery stalk into matchsticks.
9. Deseed and cut up the cucumber into...more matchsticks.
10. Blanch the carrots and fennel in boiling water for 1 minute.
11. Add the broccoli and boil for another 30 seconds.
12. Dont overcook - they should still be very crispy!
13. Drain well.
14. Put the hot vegetables in the marinade and toss well.
15. Add the celery and cucumber and toss some more.
16. Leave in a non-reactive container, well covered, in the refrigerator for at least 3 hours or overnight.
17. A crock pot or large jar works well for this.
18. You may want to stir or shake it around occasionally.
19. To serve, scoop out some and eat like a salad.

lemon juice, honey, salt, dry mustard, flat leaf parsley, peppercorn, red pepper, fennel bulb, carrots, broccoli, celery, cucumber

Taken from www.food.com/recipe/go-with-anything-lemon-honey-mustard-quick-pickles-465595 (may not work)