Step 1

Cut cauliflower in florets and similar-sized stem pieces. Halve carrots lengthwise if large; angle cut in 2-inch pieces. Cut cucumbers and bell pepper in similar-sized pieces. Cut fennel in thin wedges. Halve garlic cloves and peel.

Step 2

Combine white vinegar and cider vinegar with 3 cups water in a large saucepan. Stir in garlic, sugar, salt, bay leaves, peppercorns, juniper berries and hot pepper (if using) and bring to a boil; stir, making sure sugar and salt dissolve.

Step 3

Reserving cucumber pieces, add cauliflower, carrots, bell pepper and fennel to boiling liquid, pressing to submerge vegetables. Reduce heat, cover and simmer for 5 minutes. Add cucumbers and simmer 5 minutes longer. Vegetables should be crisp-tender at this point. Remove from heat and cool in saucepan, uncovered.

Step 4

Transfer vegetables and seasonings to mason jars or ceramic containers, dividing evenly. Pour liquid over, making sure ingredients are covered (if not, add equal parts vinegar and water). Let cure in refrigerator for several days to develop flavor; keeps 2 weeks or probably longer.

Step 5

To serve: Remove quantity of vegetables you plan to use with a slotted spoon, leaving pickling liquid in the jar.