Pickled Vegetables

Assorted vegetables, such as green beans, radishes, spring onions, baby carrots, cucumbers, cauliflower and summer squash

1 gallon red wine or apple cider vinegar, such as Sonoma Vinegar Works

3/4 gallon water

10 ounces (by weight) kosher salt

Bay leaf, coriander, black pepper, chile flake, allspice, to taste

1. Cut larger vegetables down to bite size. Place in a large, nonreactive heat-proof container, such as stainless steel or Pyrex.

2. Bring the remaining ingredients to a boil. Boil for 20 minutes to infuse the spices.

3. Pour hot liquid over the veggies. Use a plate or other weight to ensure that all vegetables are covered by the brine. They are ready when cool, but will be better after a day or so. If you like them particularly salty or sour, you can add more salt or less water. Store covered in the fridge for up to 2 weeks.

-- Lev Delany, executive chef, Brotzeit

Editor's note: This brine recipes makes nearly 2 gallons. For home use, you may want to reduce the quantities to 1 cup vinegar, 3/4 cup water and 1 1/2 to 2 tablespoons kosher salt. (There is a significant difference in kosher salts. If you are using Morton kosher salt, use 1 1/2 tablespoons; for Diamond kosher, 2 tablespoons. If you use table salt, 1 tablespoon.)