Quick Pickled Vegetables

• 2 cups unseasoned rice vinegar
• 1/2 cup sugar
• 2 bay leaves
• 1 teaspoon mustard seeds
• 2 small red onions, sliced into 1/4-inch rounds and separated into individual rings
• 6 radishes, sliced
• 4 kirby cucumbers, cut into 1/2-inch slices
• 1/2 head cauliflower, cut into florets
• 2 rhubarb stalks, sliced
• 2 carrots, sliced

1. Combine the vinegar, 1 cup water, the sugar, bay leaves, and mustard seeds in a medium nonreactive pot.
2. Slowly bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar.
3. Put the vegetables in a heatproof nonreactive container, pour the hot liquid on top, and toss to coat evenly; the vegetables should be completely submerged in the liquid.
4. Cover and cool to room temperature.
5. Chill before serving.
6. The pickled vegetables keep for months stored covered in the refrigerator.
7. Be sure to keep them completely submerged in the liquid.

rice vinegar, sugar, bay leaves, mustard seeds, red onions, radishes, kirby cucumbers, cauliflower, rhubarb stalks, carrots

Taken from www.epicurious.com/recipes/food/views/quick-pickled-vegetables-377822 (may not work)