1Procure large bowl and rinse and pull apart and cut Broccoli and Cauliflower into bite or spoon sized florets. Reserve stalks and hearts for soups or other use if you choose.
2Rinse and cut Green and Red Peppers in squares to size of nickel. Slice Onions thick and chop coarse.
3Add the rinsed Baby Corn, Button Mushrooms, Baby or Pearl Onions, Baby Carrots (Optional), and Ripe Olives to bowl. Mix all Veggies well.
4Mix 1 1/2 cups Vinegar, 2 cups water, 1 teaspoon Garlic Powder and 2 teaspoons salt. Mix well and allow salt to dissolve. You could heat brine and allow to completely cool.
5Pack Veggies in quart jars or larger fairly compact. Pour in the brine. Best after 5 to 6 days if you can stay out of the jar. Keeps 2 to 4 weeks in fridge due to high vinegar content. If you run short of brine dump out a little from each jar and add a little water. Use what you have retrieved for additional bottle.
6Hint: When ready to serve a batch add chopped tomatoes. You could drizzle with a little Extra Virgin Olive Oil. I don't add because it congeals and doesn't look good. I reserve the Tomatoes until ready to serve because they get soft and mushy. Add them at last minute.
7Experiment with the brine. You could use your favorite Italian or Vinagar and Oil Salad Dressing. Or your family's favorite.