Tangy Pickled Vegetables

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 1 1/2 teaspoons whole mustard seeds
• 1 teaspoon whole black peppercorn
• 1/2 teaspoon salt
• 3 bay leaves
• 2 cinnamon sticks
• 2 cups wine vinegar
• 1/2 cup sugar
• 2 cups cauliflower, cut into bite size pieces
• 8 ounces fresh green beans, trimmed
• 2 cups red bell peppers, cut into bite size strips
• 3 garlic cloves, thinly sliced

Recipe

• 1 place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a small plastic bag; pound with a meat mallet or the bottom of a skillet to crush all the spices.
• 2 place vinegar, sugar and spices in a medium saucepan; simmer for 5 minutes. transfer to a glass bowl and let cool. (the bowl must be glass or you will get a reaction).
• 3 bring a large pot of water to a boil. add cauliflower and green beans and cook for 2 minutes; drain and cool.
• 4 place vegetables and garlic in the pickling mixture; cover and refrigerate for several hours.
• 5 before serving transfer to a large colander to drain liquid and shaking to remove excess spices mixture.