Homemade Pickled Veggies

1️⃣ Pack full the mason jars (we used old spaghettis sauce jars) with caulifower 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 ladel it into the mason jars until all the veggeis 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 refridgerate for at least 1.5 hours before eating; store in the fridge