Using a sharp knife, thinly slice the veggies as shown.
Place each in a separate 32oz jar as shown.
Smash your garlic then add it to each jar.
In a medium saucepan add all the brine ingredients. Bring to a simmer and stir well to combine.
Remove the brine from the heat and pour over the veggies in the jars.
Allow them to cool at room temp, then cover tightly and refrigerate.
Cucumbers are ready to serve in 1-2 days; Cauliflower and carrots are ready in 3-4 days.
Keep refrigerated and consume within 2 weeks.