Easy Pickled Veggies

• 2 cups cauliflower florets
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 1 cucumber, sliced
• 1 small onion, thinly sliced
• 3 cups white vinegar
• 2 cups water
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon peppercorns
• 2 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes (optional for heat)

Directions:

1. In a large jar, layer the cauliflower, carrots, bell pepper, cucumber, and onion.
2. In a saucepan, combine vinegar, water, salt, sugar, peppercorns, garlic, mustard seeds, and red pepper flakes. Bring to a boil, stirring until the salt and sugar dissolve.
3. Pour the hot brine over the vegetables in the jar, ensuring all vegetables are submerged.
4. Let the jar cool to room temperature, then seal and refrigerate.
5. Allow the vegetables to pickle for at least 48 hours before enjoying. The longer they sit, the more flavorful they become.

Prep Time: 15 minutes | Total Time: 17 minutes (excluding pickling time) Kcal: 30 kcal per serving | Servings: 4 cups