1 qt. White Vinegar
\n1 3\/4 C. Sugar
\n1\/4 C. Salt
\n2 tsp. Mustard Seed
\n1\/2 tsp. Fennel Seed
\n1\/2 tsp. minced Garlic
\n1 bay Leaf
\n5 C. Cauliflower Florets
\n3 lg. Zucchini, cut into 1\/4″ slices
\n3 large Carrots, pared and cut into 1\/4″ wide diagonal slices<\/p>\n
Add all ingredients except vegetables to a large saucepan and bring quickly to a boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and cook 5 minutes. Remove cauliflower with slotted spoon. Add zucchini and cook covered until crisp tender, about 2-3 minutes. Remove with slotted spoon, add to large container with cauliflower. Repeat process with carrots, cooking about 5 minutes. Pour carrots, liquid and all over the other vegetables. Cover and refrigerate.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 qt. White Vinegar 1 3\/4 C. Sugar 1\/4 C. Salt 2 tsp. Mustard Seed 1\/2 tsp. Fennel Seed 1\/2 tsp. minced Garlic 1 bay Leaf 5 C. Cauliflower Florets 3 lg. Zucchini, cut into 1\/4″ slices 3 large Carrots, pared and cut into 1\/4″ wide diagonal slices Add all ingredients except vegetables to a large saucepan and bring quickly to a boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and cook 5 minutes. Remove cauliflower with…<\/p>\n