Spicy Pickled Summer Vegetables

Ingredients

• 12 whole cloves
• 3 to 3 1/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced
• 1 to 2 teaspoons crushed red pepper flakes
• 2 teaspoons dill seed
• ²/₃ cup sugar
• 4 bay leaves
• 2 cups white vinegar
• + 2 more ingredients
• • 1 teaspoon freshly ground black pepper
  • 4 teaspoons sea salt

1. Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves. 2. Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.

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