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 flavor will intensify over the days. Enjoy! #...