Sack Lunch: Fairytale Picnic Recipe

• 1 1/2 cups white wine vinegar
• 1 3/4 cups water
• 2 1/2 tablespoons sugar
• 1/2 bay leaf
• 4 thyme sprigs
• Half a dried cayenne pepper or a pinch of dried chile flakes
• 1/2 teaspoon coriander seeds
• 2 whole cloves
• 1 garlic clove, peeled and cut in half
• A big pinch of salt
• A few cups of tiny pieces of one or more vegetables, for example cauliflower florets, sliced carrots, quartered pearl onions, halved okra pods, small turnips cut into wedges, whole green beans, small cubes of celery root, etc.

1. Combine all ingredients but the vegetables and bring to a boil.
2. Cook each type of vegetable separately in the boiling brine. Remove them when they are cooked but still a little crisp and set aside to cool. When all the vegetables are cooked and cooled, allow the brine to cool to room temperature. Put the vegetables in a jar or other covered container, cover with cooled brine, and refrigerate.

white wine vinegar, water, sugar, bay leaf, thyme, cayenne pepper, coriander seeds, cloves, garlic, salt, vegetables

Taken from www.seriouseats.com/recipes/2008/03/sack-lunch-fairytale-picnic-fresh-pickled-vegetables-recipe.html (may not work)