Tangy Mixed Vegetable Pickle

• 1/4 cup salt
• 3 cups lukewarm water
• 1 large or 2 medium red bell peppers, 8 to 10 ounces total, seeded and cut into strips 1/2 inch wide and 1 1/2 inches long
• 2 large or 3 medium carrots, 8 to 10 ounces total, peeled and cut on the diagonal into pieces a scant 1/4 inch thick and 2 inches long
• 1 small head cauliflower, about 1 1/4 pounds, trimmed and cut into 1-inch florets
• 2 cups distilled white vinegar
• 1 1/4 cups sugar
• 2 cups cold water

1. In a large bowl, combine the salt and lukewarm water and stir with your hand or a spoon to dissolve the salt.
2. Add all the vegetables.
3. The water should just cover them.
4. If it doesnt, add more lukewarm water as needed.
5. Set aside for 4 to 6 hours.
6. The vegetables will soften and become slightly chewy.
7. Meanwhile, prepare the brine.
8. In a saucepan, combine the vinegar, sugar, and cold water and heat over medium heat, stirring occasionally until the sugar has dissolved.
9. Remove from the heat and set aside to cool completely.
10. Drain the salted vegetables but do not rinse them.
11. Put them in a 2- or 3-quart glass or plastic container.
12. Pour in just enough of the brine to cover and discard the balance.
13. Cover the container and refrigerate overnight.
14. The pickle is ready to eat the next day.
15. It will keep well in the refrigerator for about 3 weeks.
16. Beyond that, it loses its edge.

salt, water, red bell peppers, carrots, head cauliflower, white vinegar, sugar, cold water

Taken from www.epicurious.com/recipes/food/views/tangy-mixed-vegetable-pickle-382920 (may not work)