Crunchy Tangy Refrigerator Pickled Vegetables

Ingredients:
2 cups cauliflower, 1 cup carrots, 1 cup cucumbers, 1 red bell pepper, 1 cup green beans, 3 garlic cloves (minced).
2 cups vinegar, 2 cups water, 2 tbsp salt, 1 tbsp sugar, 2 tsp mustard seeds, 1 tsp peppercorns, ½ tsp red pepper flakes (optional).

Directions:

1. Combine all vegetables in a bowl.
2. Boil vinegar, water, salt, sugar, and spices until dissolved.
3. Pour hot liquid over vegetables, cool, then transfer to jars.
4. Refrigerate for 24 hours before eating. Keeps for 1 month.

Enjoy!