Quick Pickled Vegetables - cooking recipe

Ingredients

1 head cauliflower (about 1 1/2 lb.)
1 large red pepper
3 zucchini (about 1 lb.)
1 1/2 tsp. mustard seeds
1 tsp. black peppercorns
1 tsp. coriander seeds
1/2 tsp. red hot pepper flakes
2 Tbsp. kosher salt
1/4 c. sugar
2 c. apple cider vinegar

Preparation

Separate cauliflower into small florets.
Cut red pepper into wide strips.
Cut zucchini into spears.
Put vegetables in one 3-quart jar or smaller jars.
Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water.
Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes.
Pour hot liquid, the vinegar and 1/2 quart water over vegetables.
Let cool.
Cover and chill at least 3 days before serving.
Store in refrigerator. Makes 3 quarts.