ingredients
1      large fennel bulb, cut into 1/2-inch wedges
1/2   pound   small carrots (6 to 8), scrubbed and halved lengthwise
1/2     head cauliflower (about 1 pound), cut into small florets
4    cups   apple cider vinegar
1    cup   sugar
6    tablespoons   pickling spice (such as McCormick)
1    tablespoon   kosher salt
6      garlic cloves, peeled and crushed
4      rosemary sprigs
2      jalapenos, sliced
2 1/2   cups   water
directions
Place fennel, carrots and cauliflower in a large bowl.
In a medium pot, combine vinegar, sugar, pickling spice, salt, garlic, rosemary, jalapenos and water. Bring mixture to a boil, reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Let cool 10 minutes, then pour over vegetables; let cool, cover with plastic wrap and chill 4 hours or overnight. (If necessary, place a dinner plate over plastic to keep vegetables submerged.) Store up to a week in liquid; strain before serving.