Cherry Blossom Pickle

Ingredients
(Servings 6)

20 ea. Baby Carrot
15 ea. Green Beans (end trimmed)
15 ea. Yellow Wax Beans (end trimmed)
30 piece Radish (make flower shape with food cutter 2" w-size)
20 piece Asparagus

(Spices)

1 TB Dried Orange Peels
1/2 TB Mustard Seed
1/2 TB Celery Seed
1/2 TB Whole Coriander Seeds
1/2 tsp Cloves
2 ea. Bay Leaf
1/2 cup Sugar
1/2 TB Salt
1 1/2 cup Cider Vinegar
2 cup Water

Instructions

1. Add all the trimmed vegetables, into a pickle jar.
2. Combine all the rest of the ingredients in a large saucepan, and bring to a rolling boil over med-high heat.
3. Carefully pour the boiling liquid over the vegetables.
4. When the vegetables have cooled completely to room temperature, put refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.