Fresh-Pickled Vegetables

1. Prepare Pickling Solution

In a pot, combine the white wine vinegar, water, sugar, bay leaf, thyme sprigs, dried cayenne pepper or chile flakes, coriander seeds, cloves, garlic, and a generous pinch of salt. Bring this mixture to a rolling boil over medium heat to dissolve the sugar and salt and allow the spices to release their flavors into the brine.

2. Cook Vegetables in Brine

Add your chosen vegetables to the boiling brine, cooking just until they are vibrant in color and tender yet still firm to the bite. This typically takes only a few minutes, depending on the type and size of the vegetables. Use a slotted spoon to remove the vegetables from the brine and set aside to cool.

3. Cool and Combine

Allow both the cooked vegetables and the brine to cool separately to room temperature. Once cooled, combine the vegetables and the brine in jars or a covered container. Place them in the refrigerator and let them chill until fully infused with the flavors of the brine.