Use whatever firm veggies you like, just adjust the blanching times based on each vegetable
Ingredients
PICKLING JUICE
2 cups water
2 1/2 cups cider vinegar
1/8 cup olive oil
3 tablespoons brown sugar
1 teaspoon sea salt
1 tablespoon dill weed
6 cloves garlic
1/4 cup pickling spices or:
5 bay leaves,1 tablespoon mustard seed,1 tablespoon dill seed,11/2 teaspoons red chili flakes
VEGETABLES
8 Carrots, peeled and cut into spears
2 handfuls Green Beans, ends and tops cut off
1 head Cauliflower, pulled into small pieces
Fresh Baby Corn
8 stalks Asparagus
2 Cucumbers, seeded and cut into spears (do not blanch)
Jicama Spears (do not blanch)
Instructions
Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes.
Fill a large pot or bowl with ice water and set in the sink
Blanch the vegetables one at a time, removing each with a slotted spoon and immediately submerging them in the ice water then removing and draining on a dish towel
Carrots: 2 minutes
Green Beans: 3 minutes
Cauliflower: 1 minute
Corn: 2 minutes
Asparagus: 2 minutes
Pour the cooked dressing over the vegetables and allow it to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded glass container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating.
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/quick-pickled-vegetables/