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Ingredients
US|METRIC
4 SERVINGS
- 3 qt. distilled vinegar
- 3 cups sugar
- 1 Tbsp. fine sea salt
- 2 cups cauliflower (trimmed floret’s; 8 ounces)
- romanesco
- 2 cups green beans (trimmed; 4 ounces)
- 2 cups yellow wax beans (trimmed; 4 ounces)
- 2 cups baby carrots (trimmed floret’s; 8 ounces)
- 1 bulb fennel (sliced; 6 ounces)
- 1 cup baby turnips (trimmed; 5 ounces)
- 2 cups button mushrooms (trimmed; 7 ounces)
- 1 red bell peppers (large, stemmed, ribbed, seeded, and chunked)
- 1 yellow bell peppers (large, stemmed, ribbed, seeded, and chunked)
- orange bell peppers
- green bell peppers
- English cucumber (or Japanese, I used 2 Japanese cucumbers, sliced; 6 ounces)
- pearl onions
- celery
- 1 cup green olives
- 1 cup black olives
- 16 sprigs fresh dill
- 8 garlic cloves (optional)
- 4 jalapeno chiles (small red, optional)
- 1 Tbsp. yellow mustard seeds (optional)
- 1 Tbsp. cumin seeds (optional)
- 1 tsp. red pepper flakes (optional)
- cracked black pepper (fresh, optional)
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