Quick Pickled Vegetables

Directions

1. 1
   Separate cauliflower into small florets.
2. 2
   Cut red pepper into wide strips.
3. 3
   Cut zucchini into spears.
4. 4
   Put vegetables in one 3-quart jar or smaller jars.
5. 5
   Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water.
6. 6
   Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes.
7. 7
   Pour hot liquid, the vinegar and 1/2 quart water over vegetables.
8. 8
   Let cool.
9. 9
   Cover and chill at least 3 days before serving.
10. 10
    Store in refrigerator. Makes 3 quarts.