Note: White wine vinegar may be substituted for red wine vinegar. 1 dried chile de arbol pepper is optional.
1. In a medium saucepan, heat vinegar, water, sugar, and salt over high heat. Bring to a boil. Stir to dissolve sugar and salt.
2. In a 1-quart container layer vegetables and seasonings in this order: red onions, green beans, cauliflower, basil, garlic, peppercorns, chile de arbol pepper (if using), and red bell peppers.
3. Pour hot brine over vegetables.
4. Let pickles cool to room temperature about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
Source: Hannaford fresh Magazine, September - October 2008