QUICK PICKLED VEGGIES
Source: Picnics: Delicious Recipes for Outdoor Entertaining by Sara Deseran
Servings: 6-8

Crunchy and colorful, these pickles can be mode from any mix of crisp vegetables. The garlic and ginger give them a good bit of heat. refrigerated. they’ll keep nicely for up to a week. Serve with cheese and cured meats for a light lunch.

2 cups small cauliflower florets
2 cups (1/2-inch-thick) carrot slices
2 cups (1-inch-thick) small zucchini slices
1 cup (1-inch) green bell pepper squares
1 cup (1-inch) red bell pepper squares
2 sprigs fresh tarragon
2 1/2 cups water
1 1/2 cups white wine vinegar
3/4 cup unseasoned rice vinegar
2/3 cup sugar
1 (2 1/2-inch) piece fresh ginger, peeled and cut into thin slices
7 cloves garlic, peeled and halved
1 tablespoon kosher salt
2 teaspoons yellow mustard seeds
1 1/2 teaspoons red pepper flakes

Combine the vegetables and the tarragon in a large, nonreactive bowl or wide-mouthed jar and set aside.

Bring the water, wine vinegar, rice vinegar, sugar, ginger, garlic, salt, mustard seeds, and red pepper flakes to a boil in a large pot. Reduce to a simmer and cook for 10 minutes.

Bring to a boil again and pour the hot liquid over the vegetables. Stir occasionally while the mixture cools, then cover and refrigerate.

Wait at least 3 days before eating, stirring every once in a while to keep all of the vegetables submerged.

When serving, make sure to avoid the ginger and warn people about the garlic.