Alice Waters' All-Purpose Pickling Brine

1 1/4 cups white wine vinegar

1 3/4 cups water

2/12 tablespoons sugar

1/2 bay leaf

4 thyme sprigs

A pinch of dried chile flakes

1/2 teaspoon coriander seeds

2 whole cloves

4 garlic cloves, halved

1 1/2 teaspoons sea salt

Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each tpe of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles.

VARIATION: Feel free to alter the ingrediaents of the brine: Try using red instead of white vinegar, or adding a bit of saffron, another kind of dried chile than chile flakes, or slices of fresh jalapeño.