I can remember many times in my younger years sitting down to a bowl of soup and along side the soup there was a variety of dishes to accompany the soup. often you would find a spread of pickles or marinated veggies. with the weather in our neck of the woods looking a bit dreary with snow or ice possible I thought this yummy mix looked great to go along with any of the great chili, soup or stew recipes I have shared in the past
2 cups apple cider vinegar
2/3 cup sugar
1/4 cup kosher salt
3 garlic cloves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon dried crushed red pepper
8 cups assorted cut vegetables
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. 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. 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. Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.
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