How many times do we see a recipe in a magazine and tear it out, never to think of it again. I do it all the time. I found this recipe when doing a final look through a copy of Southern Living. I tore it out and made it a few days later. I followed the recipe with just a couple of "tweaks".
10 cups assorted raw vegetables cut into bite size pieces (the recipe called for 8 cups-you could even use up to 12 cups). I used broccoli, green beans, carrots, red and yellow peppers and brussel sprouts. Cauliflower, radishes, Swiss chard stalks, sliced parsnips and sliced fennel are also suggested.
2 cups apple cider vinegar
2/3 cup white sugar
1/4 cup kosher salt
1 tsp. mustard seeds
1 tsp. fennel seeds
1 tsp. mixed colored peppercorns (the recipe called for black peppercorns)
1/2 tsp. dried crushed red pepper
(the original recipe calls for 3 garlic gloves which I did not use-I was going to use garlic powder, but decided not to)
Bring vinegar, sugar, salt, mustard seeds, fennel seeds, peppercorns, red pepper (garlic if using it) to a boil in a large nonaluminum pan over medium-high heat, stirring until sugar dissolves. Boil 1 minute, remove from heat and cool for 30 minutes.
Place veggies in large bowl or covered container. Pour vinegar mixture over the veggies and toss. Let stand for 1 hour. Cover and chill. The recipe says to chill overnight...I didn't. We had them for dinner a few hours later. The veggies will keep up to a week in the refrigerator. We really liked the combination of sweet, tart and slightly salty.