<http://schema.org/recipeInstructions>
" Blanch vegetables (except celery): In 4-quart saucepan over high heat, heat 2 inches water to boiling. Add carrots; heat to boiling. Cook 1 to 2 minutes or until tender-crisp. With slotted spoon, remove carrots to bowl of cold water to stop cooking; drain well. Repeat with green beans and cauliflower. Prepare basic marinade: In 1-cup glass measuring cup, mix 3/4 cup vinegar, 4 teaspoons sugar, 1/2 teapoon salt, and 1/4 cup water. (Repeat for each vegetable, following versions below for flavoring.) Place each vegetable with its marinade in a large zip-tight plastic bag. Close bag and refrigerate up to 2 days, turning occasionally. To serve, drain marinade from each vegetable. Arrange all pickled vegetables on large tray or platter with olives and radishes. Peppercorn-Dill Carrots: Blanch and cool carrots as in Step 1. Prepare basic marinade as in Step 2 but add 1/4 cup chopped fresh dill (or 2 teaspoons dried dillweed) and 1 teaspoon whole black peppercorns. Marinate and serve as in Steps 3 and 4."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5117/pickled-vegetables-1646/?src=shelter_footer>