To make these quick pickled veggies, start by preparing all of your vegetables. Cut the cabbage, carrots, cucumbers, cauliflower, and bell peppers (or whatever veggies you're using) into large pieces and place them into a big mixing bowl. Add the whole garlic cloves right into the bowl.

Next, prepare the brine. In a large pot, add the filtered water, white vinegar, sugar, kosher salt, peppercorns, bay leaves, and oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar and salt dissolve.

Once the brine reaches a boil, turn off the heat and let it cool. The goal is for the brine to be warm but not boiling so it softens the veggies without cooking them.

Then, pour the brine over the bowl of chopped veggies, making sure they’re fully submerged. Transfer everything into your storage jars or containers of choice, packing the veggies in tightly and pouring the remaining brine over the top.

You can enjoy the veggies immediately for a quick, lightly pickled crunch, or refrigerate them and let the flavors intensify over the next few days. Enjoy!