Fresh Pickled Vegetables

These are a great snack in place of chips and other finger foods.

Pickled Veggie Plate (Appetizer)
The Art of Simple Food p.220
Servings 4

Brine Ingredients
1 1/2 cups white wine vinegar
1 3/4 cups water
1 tablespoon palm sugar
1/2 bay leaf
4 thyme sprigs
pinch of dried chili flakes
2 whole cloves
1 garlic clove
big pinch of salt.

Vegetables
3 cup small cauliflower florets
12 med asparagus stalks
12 carrot sticks
12 green bean stalks

Directions
Prepare the pickling solution by combining all the brine ingredients listed above and bringing them to a boil.
Cook each type of vegetable separately in the boiling brine until they are cooked but a little bit crisp.
Set them aside to cool to room temperature.
Once everything including the liquid has cooled to room temperature transfer everything to jars making sure the brine covers the veggies and refrigerate or serve on a platter.