Name: Pickled Vegetables
Ingredients: Pickled Vegetables; 2 small cucumbers cut into 2 inch pieces; 4 radishes; 6 cauliflower florets; 6 mini red orange and yellow peppers.; 2 medium sized red onions cut 2/8th inch slices; Pickling Liquid; 3 cups water; 1.5 cups white wine vinegar; 1.5 cups sugar; 2 tablespoons Kosher salt; 4 cloves garlic; 8 sprigs fresh thyme; 1 tablespoons whole mustard seeds; 1 tablespoons peppercorn

Pickled Vegetables

Ingredients

Pickled Vegetables

2 small cucumbers cut into 2 inch pieces
4 radishes
6 cauliflower florets
6 mini red orange and yellow peppers.
2 medium sized red onions cut 2/8th inch slices

Pickling Liquid

3 cups water
1.5 cups white wine vinegar
1.5 cups sugar
2 tablespoons Kosher salt
4 cloves garlic
8 sprigs fresh thyme
1 tablespoons whole mustard seeds
1 tablespoons peppercorn

Instructions

Fill one large jar with sliced onion
Fill a second jar with cucumbers, radishes, cauliflower and peppers
Fill each jar with pickling liquid
Seal jars
Pickles can be eaten the next day or six months later

https://impromptufridaynights.com/pickled-vegetables/