Pickled Olives And Vegetables

Ingredients

• 1 tablespoon each: whole coriander seeds and whole black peppercorns
• 1/4 teaspoon each: fennel seeds and mustard seeds
• 1/4 teaspoon crushed red pepper
• 1 1/2 cup cider vinegar
• 1 1/2 cup water
• 2 (6 ounce) cans california ripe olives, or other olive brand, plus 3/4 cup brine from can
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 2 bay leaves
• 1 medium carrot, peeled, halved and cut into strips
• 12 small green beans, ends trimmed
• 2 sprigs fresh dill
• 1 small yellow squash, halved and cut into strips
• ingredients 1 tablespoon each: whole coriander seeds and whole black peppercorns 1/4 teaspoon each: fennel seeds and mustard seeds 1/4 teaspoon crushed red pepper 1 1/2 cups cider vinegar 1 1/2 cups water 2 (6 ounce) cans california ripe olives plus 3/

Directions

1. Place coriander, peppercorns and seeds in a medium saucepan over medium heat.
2. Cook for 2 minutes or until lightly toasted and fragrant.
3. Add vinegar, water, olive brine, sugar,salt and bay leaves and bring to a boil.
4. Add carrots and cook for 5 minutes.
5. Remove from heat and let cool slightly, then stir in remaining ingredients.
6. Let cool then transfer to jars.
7. Cover and refrigerate until ready to serve.