Pickled Fall Vegetables

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4 medium carrots, peeled and cut into 1/4-inch-thick sticks

1/2 head cauliflower, cut into bite-size florets (2 heaping cups)

4 small or 2 halved medium red beets, peeled and thinly sliced 1/8 inch thick (preferably on a mandoline)

2 cups apple cider vinegar

1/2 cup sugar

Kosher salt

12 thin slices peeled ginger (from a 2-inch piece)

2 bay leaves

1 tablespoon mustard seeds

2 teaspoons black peppercorns

1/4 teaspoon ground turmeric