Pickled Vegetables

3           cups  water

1                       cup white distilled vinegar

2                       tablespoons granulated sugar

2           teaspoons kosher salt

4           ounces (½ bulb) fennel, core  removed

4           ounces (¼ medium to large) cucumber, english or persian (minimal seeds), unpeeled

4           ounces (2 medium) carrots, peeled

4           ounces (½ medium) red bell pepper, trimmed and cored

4           ounces (½ medium) yellow bell pepper, trimmed and cored

4           ounces (¼ small head) cauliflower, broken into small  florets

4           ounces (2 stalks) celery, cut into 3" matchsticks

1                       tablespoon pickling spice

Nutritional information per serving (¼ cup): Calories 8 (8% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 8mg • fiber 1g

Active Time: 25 minutes Inactive Time: 12 hours

1. In a small saucepan, combine water, vinegar, sugar and salt. Bring to a boil.
2. While the pickling mixture comes to a boil, insert the slicing disc at setting 6 into the work bowl of the food processor. Slice fennel, cucumber, carrots and peppers on High.
3. Divide the sliced vegetables, cauliflower florets, celery sticks and pickling spice equally between two quart-sized containers.
4. When pickling mixture comes to a boil, remove from heat and carefully pour over vegetables to cover. Cover and let cool at room temperature.
5. Place in refrigerator for at least 12 hours. The vegetables can last in the refrigerator for up to 1 month.