Pickled Vegetables | Paula Deen

Ingredients

• 2 1/2 cups apple cider vinegar
• 2 1/2 cups water
• 1/4 cup sugar
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 cups baby carrots
• 1 head broken into bite-size florets cauliflower
• 2 cut into strips red bell peppers
• 2 cut lengthwise into quarters and seeded (or leave seeds for spicier pickles) jalapeños