Easy Pickled Veggies

1️⃣ Pack full the mason jars (we used old spaghetti sauce jars) with cauliflower florets, green beans and carrots (we found it easiest to tilt the jars on their side while stuffing). 2️⃣ Bring the water, white vinegar, salt and sugar to a boil and ladle it into the mason jars until all the veggies are submerged. 3️⃣ Loosely put the caps on the jars and wait for them to come down to room temperature. 4️⃣ Tighten the cap and refrigerate for at least 1.5 hours before eating; store in the fridge.