1. Pack the mason jars full with cauliflower florets, green beans, and carrots. (Tilting the jars on their side while stuffing can make it easier).
2. In a saucepan, bring the water, white vinegar, salt, and sugar to a boil.
3. Carefully ladle the hot brine into the mason jars until all the vegetables are submerged.
4. Loosely put the caps on the jars and allow them to come down to room temperature.
5. Once at room temperature, tighten the caps and refrigerate for at least 1.5 hours before eating. Store the pickled vegetables in the fridge.
