kalejunkie QUICK PICKLED VEGGIES, such an easy way to use up all those veggies in your fridge. Growing up, my Dad used to make “torshi” using a salt fermentation process, which took TIME. I saw sivanskitchen use a vinegar brine and I couldn’t believe how quick and delish. You get pickled veggies immediately 😊 TY Sivan! ⁣ ⁣ Comment LINKS if you want the link to these gorgeous jars (another Sivan rec!)⁣ ⁣ Veggies (just use what you have!)⁣ 1 head green cabbage⁣ 3 carrots, peeled⁣ 4 persian cucumbers ⁣ 1 head cauliflower ⁣ 2 bell peppers⁣ 6 cloves garlic ⁣ ⁣ Brine⁣ 6 cups filtered water ⁣ 2 cups white vinegar ⁣ 1/2 cup sugar⁣ 1/2 cup kosher salt ⁣ 3 tb peppercorns⁣ 6 bay leaves⁣ 2 tb oregano⁣ ⁣ Cut veggies into large pieces and place in a large bowl. In a large pot, add all of the ingredients to make the brine. Bring to a boil, then turn off the heat and let the brine cool. Then pour over the veggies and transfer to a storage jar of choice. Eat immediately or refrigerate and the pickled ...