From Now & Again by Julia Turshen
1 cup water
1 cup distilled white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 tablespoon mixed whole spices
2 garlic cloves, thinly sliced
1 pound crunchy spring vegetables, ends trimmed and cut into bite-size pieces
recommendation for whole spices: combine red pepper flakes, allspice berries, fennel, coriander, cumin and celery seeds
recommendation for spring vegetables: spring onions, baby leeks, radishes, fennel, asparagus
In a small saucepan, combine the water, vinegar, salt, sugar, spices, and garlic. Set the pan over high heat and bring the mixture to a boil, stirring to dissolve the salt and sugar. Remove from the heat and let the mixture cool down for 5 minutes; it should be nice and warm but not boiling hot.
Put the vegetables into a tall, nonreactive container in which they fit snugly. Pour the warm brine over the vegetables (Tip: if they aren't quite covered, add a splash of water). Cover the container tightly and give it a shake to help distribute everything evenly.
Let the container sit until it reaches room temperature and then either serve the pickled vegetables immediately or store them in the fridge for up to 3 days (Tip: if you end up storing them, give the container a shake every now and then).