Cut the cauliflower into small, bite-size florets and slice the carrots into thick rounds or lengthwise into sticks. Trim and leave green beans whole. Remove the blossom end from cucumbers and thickly slice. Peel and slice onions into rings or half moons. Seed the bell peppers and chop or slice into strips.

In each of 2 clean, quart-size canning jars, place a few sprigs of fresh dill, if using, then pack the jars with your desired mix of raw veggies. Add the optional hot pepper to each jar. Divide the seeds and peppercorns between the jars.

In a medium saucepan bring the water to a boil, reduce the heat to a simmer, and add the garlic. Simmer the garlic for 5 minutes. Add the vinegar, sugar, and salt, raise the heat to return to a boil. Cook and stir until the sugar and salt dissolve and remove from heat.

Remove the garlic from the brine and place 4 cloves in each jar. Fill each jar with the hot brine.

Let the vegetables cool and then cover and refrigerate. The pickles will be good after one day, with flavor improving over several days. They’ll keep for 2-3 months.