Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Add the bay leaves, black peppercorns, and sliced garlic to a spice bag or coffee filter and tie with thread or kitchen string.

Add the vinegar, water, sugar, salt, and spice bag to a large stockpot. Bring the pot to a boil over medium-high heat. Stir to dissolve the sugar, then reduce the heat and simmer (180˚F) for 5 to 10 minutes to let the spices infuse into the liquid.

Add the cauliflower, onions, celery, carrots, and zucchini to the pot, and return it to a boil.

Once the pot boils, turn off the heat and add the peppers. Stir to combine, and remove and discard the spice bag.

Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from the canner, drain the water, and place it on the towel.

If you are using Pickle Crisp, add 1/8 teaspoon to the jar.

Use a slotted spoon to remove the vegetables from the brine and fill the jar. Leave 1/2-inch headspace at the top of the jar.

Ladle the hot brine over the vegetables and fill the jar while maintaining a 1/2-inch headspace.

Run the bubble popper through the jar to release air. Ensure that the liquid covers all the vegetables. Remove any that stick out, and adjust the headspace again if needed.

Wipe the rim with a clean damp paper towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the jar back into your canner, and repeat with the rest of the jars.

Once the filled jars are in the canner, adjust the water level to be 2-inches above the tops of the jars.

Place the cover on the canner, and bring it to a boil over high heat. Once the water boils vigorously, set a timer, and continue boiling for 10 minutes at altitudes less than 6,000 feet. Adjust processing time for your altitude if necessary (See Notes).

When the processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.

Spread a dry kitchen towel on the counter, and use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check that the lids have sealed by pushing on the center. The cover should not pop up. If the top flexes up and down, the lid failed to seal. Refrigerate and use up within 3 months.

Remove the screw-on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months. Allow several weeks for the flavor to develop before opening a jar. Once the jar is open, store it in the refrigerator for up to 3 months. The recipe makes about 5 pint jars.