Quick Winter Pickled Veggies

1. 1

   Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.

2. 2

   Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

3. 3

   Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.

4. 4

   Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.

* Per serving · 4 servings · Values may vary.