Lunch: Homemade Pickled Veggies

Ingredients

8 cups of mixed vegetables (recommended: carrots, celery, beets, cauliflower)
2 cloves garlic
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorn
3 sprigs fresh rosemary
2 1/2 cups sugar
3 cups white vinegar
2 cups water

Instructions

For the pickled vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside.
For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

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