Homemade Pickled Vegetables

Recipe by Spry Contributor

Ingredients

Pickling Juice:: 1cup cider vinegar; 1cup water; 1/4cup sugar; 6sprigs fresh dill; 1/2teaspoon dried red chili flakes; 1tablespoon minced ginger root; 3 garlic cloves, peeled; 2 cinnamon sticks; 3 bay leaves; 1teaspoon ground turmeric; 1teaspoon whole mustard seeds; 2teaspoons kosher salt
Mixed Vegetables:: 1cup cauliflower florets; 1medium onion, sliced (1 cup); 2 carrots, peeled and sliced (1 cup); 1/4head sliced green cabbage (1/2 cup); 2medium zucchini, sliced (1/2 cup); 2small yellow squash (1/2 cup); 1medium red bell pepper, julienned (1/2 cup); 1medium green bell pepper, julienned (1/2 cup); 1medium cucumber, sliced (1/2 cup)

To make juice: In a nonreactive saucepan, bring all ingredients to a boil over high heat. Reduce heat and simmer 10 minutes.
To make vegetables: Place all the vegetables in a nonreactive bowl. Pour the hot juice over the vegetables. To assure all vegetables are submerged, place a plate with a smaller diameter than the bowl atop the vegetables and top with a weight such as an unopened can or other heavy object. Let sit at room temperature 3 hours. Cover or transfer to jars and refrigerate overnight. Will keep up to 2 weeks.