Spiced Christmas Veggie Pickle

1.In a large pot, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.

2.Add the mustard seeds, coriander seeds, black peppercorns, turmeric powder, red chili flakes, minced garlic, sliced ginger, and bay leaves to the pot. Stir well to combine.

3.Once the mixture is boiling, add the sliced carrots, cauliflower florets, bell peppers, red onion, and green beans to the pot. Stir to ensure all the vegetables are submerged in the pickling liquid.

4.Reduce the heat to low and let the vegetables simmer for about 5-7 minutes, just until they start to soften but still retain some crunch.

5.Remove the pot from heat and let the mixture cool to room temperature.

6.Once cooled, transfer the vegetables and pickling liquid into sterilized jars, ensuring the vegetables are fully covered by the liquid.

7.Seal the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld together. For best results, let them pickle for up to a week.