Festive Christmas Pickled Vegetables

1Prepare the vegetables by washing and slicing them into desired shapes. Place the carrots (2 cups), cucumbers (2 cups), red bell peppers, (1 cup) cauliflower, green beans, (1 cup) and red onions (1 cup) in a large mixing bowl.

2In a saucepan, combine the apple cider vinegar (2 cups), water (1 cup), sugar (½ cup), salt (2 tablespoons), mustard seeds (1 tablespoon), coriander seeds (1 tablespoon), black peppercorns (1 teaspoon), minced garlic (2 cloves), and red pepper flakes (1 teaspoon) (if using). Bring the mixture to a boil over medium heat, stirring until the sugar (½ cup) and salt (2 tablespoons) dissolve completely.

3Once boiling, remove the saucepan from heat and let the pickling liquid cool for about 10 minutes.

4Pack the prepared vegetables tightly into sterilized jars, leaving about 1/2 inch of headspace at the top.

5Pour the cooled pickling liquid over the vegetables in the jars, ensuring they are fully submerged. You may need to press down on the vegetables to release any air bubbles.

6Seal the jars with lids and let them cool to room temperature before refrigerating.

7For the best flavor, allow the pickled vegetables to marinate in the refrigerator for at least 24 hours before serving. They can be stored in the refrigerator for up to 2 months.