Servings: 6 servings
Prep Time: 15 min
Cook Time: 12-15 min
2 ½ cups apple cider vinegar
2 ½ cups water
¼ cup sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 bay leaf
2 cups baby carrots
1 head cauliflower, broken into bite-size florets
2 red bell peppers, cut into strips
2 jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)
In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until sugar dissolves.
Add vegetables and reduce heat to a simmer.
Cook until vegetables are tender, about 10 to12 minutes.
Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until serving (keeps about 2 weeks).
Drain before serving.
Recipe Courtesy of Katie Lee