Lightly Pickled Fall Root Vegetables

From cuesa.org

INGREDIENTS

Brine
1½ cups white wine vinegar
1¾ cups water (or substitute ⅔ cups white wine, ⅔ cups water)
2½ tablespoons sugar (optional)
½ bay leaf
4 thyme sprigs
½ dried cayenne pepper or a pinch of dried chile flakes
½ teaspoon coriander seeds
2 whole cloves
1 garlic clove, peeled and cut in half
A generous pinch of salt, to taste (the brine should be just slightly salty)

Vegetables
2 bunches carrots, peeled and sliced
2 shallots, sliced
1 bunch small turnips, peeled and sliced
1 to 2 cloves garlic
1 large fennel bulb (or 2 medium), sliced

PREPARATION

1.  Prepare the pickling solution by combining all the brine ingredients and bringing them to a boil.

2.  Cook each type of vegetable separately in this boiling brine, scooping them out when they are cooked but still a little crisp. Set them aside to cool. Once all the vegetables are cooked and cooled, and the pickling solution has cooled to room temperature, combine the vegetables, transfer to jars or another covered container, cover with pickle brine, and refrigerate.