Easy, aromatic pickled veggies. Snack on them with a negroni during happy hour, throw them on sandwiches.

PARTS:BASE
— 1.25 cups vinegar (red wine or apple cider)
— 3 heaping tbsp sugar
— 2 heaping tbsp kosher salt
— A few sprigs fresh thyme
— 2 cloves garlic, smashed
— 2 bay leaves
— 1 tbsp coriander seeds
— 1 tsp cumin seeds and/or fennel seeds
— 1 tsp yellow mustard seeds
— 2 tbsp dried oregano

PARTS: VEGGIES
— About 2.5 lbs veggies (cauliflower, celery, pitted olives, carrots, thinly sliced red onion, bell pepper)

CLUES
1. In a medium pot, combine 3 cups water with all base ingredients except dried oregano. Bring to a boil over high heat, reduce to a low simmer for 5 minutes, then remove from heat and let steep 20-30 minutes.
2. While vinegar base steeps, chop all veg. Keep cut sizes uniform, so things pickle at the same rate.
3. After vinegar base has steeped, place the most crunchy vegetables (i.e. cauliflower, carrots) in a large bowl. Pour the brine over, using a strainer. Let sit at room temp for 1 hour.
4. Then, add all remaining veggies and dried oregano and transfer to a large jar (about 2 quarts). Store in the fridge. Start eating after 24 hours, lasts in the fridge for 1 month.