- 1 1/2 cups distilled white vinegar or cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns
- 2 bay leaves
- 2 cloves garlic, sliced
- 2 pounds vegetables of your choice
- Make the brine: Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
- Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
- Prep the vegetables as described above. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
- As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.