How to Make Easy Pickled Vegetables (vegan, gluten-free, salt-free)

Name: How to Make Easy Pickled Vegetables (vegan, gluten-free, salt-free)
Yield: two 16-ounce jars
Ingredients: 1 or 2 extra large raw carrots, peeled and sliced into 4-inch by 1/2-inch spears 1 or 2 large raw parsnips, peeled and sliced into 4-inch by 1/2-inch spears (I did not 'core' the parsnip, I used the whole thing) 2 cups granulated sugar 2 cups white d

How to Make Easy Pickled Vegetables (vegan, gluten-free, salt-free) was pinched from <a href="http://www.averiecooks.com/2013/07/how-to-make-easy-pickled-vegetables.html" target="_blank">www.averiecooks.com.</a>

"Even if you've never pickled vegetables, this quick and easy method will leave you feeling like an old pro. It takes just a few minutes to prep the vegetables and place them in jars before dousing them with an easy vinegar-sugar syrup. The veggies are softened yet retain crunchy texture and some crispness. You won't miss one bit of flavor in this salt-free recipe that's a bit sweet, very tangy, with a slight kick from the yellow mustard grains and black peppercorns. They'll keep for many weeks in the fridge...."

INGREDIENTS

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1 or 2 extra large raw carrots, peeled and sliced into 4-inch by 1/2-inch spears 1 or 2 large raw parsnips, peeled and sliced into 4-inch by 1/2-inch spears (I did not 'core' the parsnip, I used the whole thing) 2 cups granulated sugar 2 cups white d

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