1. 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).
2. Bring the water, white vinegar, salt, and sugar to a boil and ladle it into the mason jars until all the veggies are submerged.
3. Loosely put the caps on the jars and wait for them to come down to room temperature.
4. Tighten the cap and refrigerate for at least 1.5 hours before eating; store in the fridge.
