Tangy Pickled Vegetables

Our family enjoys having pickled veggies to take on family picnics. Found this one in the December issue of Raley’s extra and am putting here so as not to loss before summer comes back around. **cook time does not inclued chill time.

• Ready In: 37 mins
• Serves: 12

Ingredients

• 1 1⁄2 teaspoons whole mustard seeds
• 1  teaspoon whole black peppercorn
• 1⁄2 teaspoon salt
• 3  bay leaves
• 2  cinnamon sticks
• 2  cups white 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

Directions

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.