Cut the cauliflower into small, bite-size florets and slice the carrots into thick rounds or lengthwise into sticks. Trim green beans and leave whole. Remove blossom end from cucumbers and thickly slice. Peel and slice onions into rings or half moons. Chop or slice bell peppers into strips.

In each of 2 clean, quart-size canning jars, place a few sprigs of fresh dill if using, and pack the jars with your desired mix of raw veggies. Add the optional hot pepper to each jar, making a slit down the side to allow the brine to penetrate. Divide the seeds and peppercorns between the jars.

In a medium saucepan bring the water to a boil, reduce heat to simmer, and add garlic. Simmer garlic for 5 minutes. Add vinegar, sugar, and salt, then raise heat to return to boil. Stir until sugar and salt dissolve, then remove from heat.

Remove garlic from brine and place 4 cloves in each jar. Fill each jar with the hot brine.

Let the vegetables cool and then cover and refrigerate. The pickles will taste good after one day, improving in flavor over several days. They can be kept for 2-3 months.