Pickled Vegetables | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 1/2 pound carrots, peeled and cut in round on the diagonal (about 2 cups)
• 1/2 pound string beans
• 1 small head of cauliflower, broken into florets (about 2 cups)
• 1/2 raw jicama, peeled and cut in half and cut into sticks
• 2 cups purified water
• 2 1/2 cups cider vinegar
• 1/4 cup olive oil
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon dill weed
• 6 cloves garlic
• 1/4 cup pickling spices