From Raley's Extra Magazine: I used Sweetzfree instead of sugar. I liked it,
and it looks pretty.

Tangy Pickled Vegetables

Ingredients
1½ tbsp. whole mustard seeds
1 tbsp. whole black peppercorns
1/2 tsp. salt
3 bay leaves
2 cinnamon sticks
2 cups white wine vinegar
1/2 cup sugar
2 cups bite-size pieces cauliflower
2 cups (8 oz.) trimmed fresh green beans
2 cups bite-size strips red bell pepper
3 cloves garlic, thinly sliced

Directions:

1. Place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a
small plastic bag; pound with a meat mallet or the bottom of a skillet to
crush all ingredients.
2. Place vinegar, sugar and spices in a medium saucepan; simmer for 5
minutes. Transfer to a glass bowl and let cool.
3. Bring a large pot of water to a boil. Add cauliflower and green beans and
cook for 2 minutes; drain and put in bowl of ice water until completely
cool.
4. Place vegetables and garlic in pickling mixture; cover
and refrigerate for several hours. Transfer to a large colander to drain
liquid before serving, shaking to remove excess
spice mixture.

Red, white and green, these veggies are perfect for a holiday buffet! Prep:
30 minutes Cook: 7 minutes Marinate: several hours
Serves: 12

Nutritional Information:
Nutrition per serving: 20 calories, 1 g protein, 0 g total fat (0 g sat.), 4
g carbohydrate, 2 g fiber, 2 g sugar, 0 mg cholesterol, 30 mg sodium

In article >,
"Cheri" > wrote:

> From Raley's Extra Magazine: I used Sweetzfree instead of sugar. I liked it,
> and it looks pretty.
>
> Tangy Pickled Vegetables

Yes, fresh pickles! I love fresh pickles.

PP