3 whole chicken breasts (1 pound each)
3/4 cup water
1/3 cup white vinegar
2 teaspoons pickling spice
3/4 teaspoon canola oil
1 cup sliced carrots
1 cup halved fresh mushrooms
1 cup broccoli florets
1 tablespoon lemon juice

Preparation Instructions:
In a large saucepan, bring water, vinegar, pickling spice, and oil to a boil. Add vegetables and remove from heat. Add lemon juice. Stir to cover vegetables with liquid.

Cool and refrigerate for up to 5 days. Yields 1 1/4 cups.