CENTURY HOUSE TAVERN’S SWEET VEGETABLE PICKLES

1 cup champagne or white wine vinegar

1 cup granulated sugar

1 cup water

1 bay leaf

¾ teaspoon black peppercorns

¾ teaspoon brown mustard seeds

¾ teaspoon coriander seeds

¾ teaspoon fennel seeds

1 ½ pounds vegetables for pickling such as young

carrots or okra

Make brine: In a medium saucepan, combine vinegar, sugar, water, bay leaf, peppercorns, mustard seeds, coriander seeds and fennel seeds.

Bring to a boil. Remove from heat and allow to cool.

Once brine is cool, add prepared vegetables and refrigerate 48 hours.

Pickles are ready to serve at this point. Makes: 6 cups

Per 1-ounce serving: 25 calories (percent of calories from fat, 2), trace protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 3 milligrams sodium.