This is my go to recipe for pickling, I love the coriander seeds and sweetness of the rice wine vinegar, and you can use almost anything you like.
Simple Pickled Vegetables
1kg vegetables (use anything you like such as cauliflower, zucchini, broccoli, sweet potato, onion, cucumber, cabbage, beetroot etc)
500ml rice wine vinegar
120gm caster sugar
Pinch of salt
8 coriander seeds
1 bay leaf
2 sprigs thyme
10 white peppercorns
1. Cut the vegetables into small pieces.
2. Bring all the other ingredients to boil and pour over vegetables while hot. Allow to cool to room temperature before sealing in an airtight container.
3. Leave in fridge for at least a week to allow the pickle to do its thing. These vegetables will keep in the fridge for (almost) forever and the longer you leave them, the better they will taste.