Bright Maple-Syrup Pickled Vegetables

Pickling juice

• 1/2 cup + 1 tablespoon white wine vinegar (or vinegar)
• 3/4 cups water
• 6 tablespoons maple syrup (preferably dark its robust taste)
• 1 clove thinly sliced garlic
• 2 red chilies (seeded)
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 2/3 teaspoon salt
• Dill

• 1/2 cauliflower, floreted
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 carrot, 1 cucumber and 1 celery (peeled) in large chunks

1. Place pickling juice ingredients into a pan, bring to a boil, turn off heat, and let cool.
2. Cut cauliflower into small florets.
3. Remove seeds from red and yellow peppers and cut into bite-size pieces.
4. Peel cucumber in stripes and cut into 2 cm (7/8 in) rings.
5. Peel carrot and coarsely chop into small pieces.
6. Thinly peel celery with a vegetable peeler, remove ridges, and coarsely chop.
7. Put the vegetables into preserving jars, containers, or plastic bags, and cover with cooled pickling juice. Close containers tightly to keep air away from vegetables and pickle for at least 1 day.
8. Put pickles on a plate and garnish with dill, as desired.