Pick-A-Deli Fresh Veggie Pickles
A Tupperware recipe, at the Sneaky Kitchen
About 8 C. fresh veggies; do include cauliflower & carrots; green beans are great. Here's possibilities:
carrot, cut into sticks
cauliflower florets, broken to uniform size (about 1/2 small head)
whole frozen or fresh (trimmed) green beans
celery, cut into long fat slices on the diagonal
red bell pepper, in long slices
onion, cut in half stem to root, then into thick slices
whole small okra
chunky slices of cucumber
jicama, peeled, halved & cut into sticks

Put a large pot of water on to boil.

Avoid soft veggies - mushrooms or ripe tomatoes, starchy ones like potatoes or bitsy ones like corn kernels, peas or beans. Experiment! Most sliced veggies such as celery, onion, pepper, carrot, should be about as thick as green beans. Cucumber should be chunkier. Keep adding to the Pick-A-Deli as you cut until it's full, about 8 C.

Prepare a large bowl or pan of ice water. A French fry basket works well to blanch veggies & ice them, otherwise scoop or use a lg. colander. Place veggies in the boiling water. (Note: you may wish to separate cauliflower & add during the last minute of boiling, otherwise it will be too soft.) Blanch about 2 to 3 min., including the time to bring them back to a boil; they are done as soon as the green beans turn bright green & carrots bright orange.  DO NOT OVERCOOK!  Remove immediately to the ice water to stop the cooking. While they cool, prepare dressing.  Combine & bring to a boil in a 4 Qt. stainless steel or enamel pan (not aluminum!):

2 C. water
2 1/2 C. apple cider vinegar
1/4 C. olive oil
4 Tbsp. dark brown sugar
1 1/2 tsp. salt
6 garlic cloves, smashed & peeled.
4 large bay leaves
1 Tbsp. mustard seeds
2 tsp. dried dill or a heaping Tbsp. fresh dill, chopped
1 tsp. celery seed
1 tsp. peppercorns
1/4 to 1 1/2 tsp. red pepper flakes (to taste)

Boil for 2 min. Remove from heat. Drain veggies well & add to dressing. Let sit about an hr or so to cool. Assemble the Tupperware Pick-A-Deli (or use a 8 cup plastic or glass container with seal) & spoon in veggies. Pour in liquid & seasonings, & refrigerate.  They are ready to eat in about 1 or 2 days.

Serve plain as a snack, or with a dip, bread & butter or a piece of cheese; also so tasty chopped & served as a dressing on tacos, pupusas, quesadillas or burritos. They're a great snack to lay out at game time along with dips, chips, & buffalo wings!