Boil:
1 1/2 cups white wine vinegar
1 3/4 cups water
2 1/2 T sugar
1/2 bay leaf
4 thyme sprigs
Half a cayenne pepper or pinch dried chile flakes
1/2 t coriander seeds
2 whole cloves
1 garlic clove, peeled and cut in half
a big pinch of salt
Cook veggies separately in brine. Use cauliflower florets, sliced carrots, pearl onions, wedges of turnip, whole green beans, cubes of celery root, etc. Let veggies and brine cool. Pour brine back over veggies.
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