Prepare vegetables. Blanch (briefly cook in boiling water), if necessary. Check the prepping instructions here to see which vegetables benefit from blanching before pickling.
To Blanch: Bring 16 cups of water per pound of prepped vegetables to a boil in a large pot. Add the vegetables, cover, return to a boil and cook for 2 minutes (cook beets for 5 minutes). Transfer the vegetables to a large bowl of ice water to cool; drain.