Pickled Vegetables

• 1/8 cup kosher salt
• 1/4 cup sugar
• 3 cups red wine vinegar
• 3 cups water
• 2 tablespoons black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 3 fresh bay leaves
• 6 to 8 cloves garlic, halved lengthwise
• 10 ounces pearl onions, peeled, trimmed, and halved lengthwise
• 1 bunch baby beets, trimmed and cut into eighths
• 1 head cauliflower, broken into tiny florets
• 1 bunch baby carrots, peeled, trimmed, and halved lengthwise
• 1 bunch radishes, trimmed and quartered
• 3 red jalapeno chiles, sliced thickly crosswise

1. In a large pot, combine the salt, sugar, vinegar, water, peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, and onions.
2. Place over high heat and bring to a boil, stirring occasionally.
3. When the mixture reaches a rolling boil, add the beets, cauliflower, carrots, radishes, and chiles and remove from the heat.
4. Once the mixture has cooled to room temperature, transfer the vegetables and brine to a nonreactive container and chill.
5. The vegetables will keep for 1 to 2 weeks refrigerated in a tightly covered container.

kosher salt, sugar, red wine vinegar, water, black peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, pearl onions, baby beets, cauliflower, baby carrots, radishes, chiles

Taken from www.epicurious.com/recipes/food/views/pickled-vegetables-383828 (may not work)