Chop the cauliflower, carrots, red pepper and onions into good-sized chunks.
In a large pot of boiling water, boil the cauliflower, carrots and bell pepper (not the onion) for 3 minutes.
Divide the veggies, the garlic, the chilies, the dill seed and the bay leaves between 2 jars. If you have extra veggies, prepare a third jar.
In a large pot, bring the water, vinegar and salt to a boil.
Add the brine to the jars and close with lids and rings.
Cool the jars. Place in the fridge for a couple of days before sampling. This mix will stay fresh in the fridge for up to two weeks, but I have a feeling it will get eaten much quicker than that!