Pinch of granulated sugar

1 teaspoon sea salt

2 cups/280g sliced vegetables (such as small, hot peppers of any kind, bell peppers, red or yellow onion, cauliflower, small carrots, radishes, Persian cucumbers or any combination of these vegetables)

1. Combine the white wine vinegar or champagne vinegar, water, garlic, pickling spice, sugar and salt in a small saucepot and bring to a boil. Lower the heat and simmer for 5 minutes.

2. Place the vegetables in a 1-quart/960 mL jar, and then pour in the hot pickling brine. Let cool to room temperature. Use immediately or refrigerate for later use.

3. Store, covered, in the refrigerator for up to three weeks.

Recipe note: To make your own pickling spice, use the following ingredients:

2 cloves of garlic, crushed

1/4 teaspoon black peppercorns

6 allspice berries (optional)

6 whole cloves (optional)

1/4 teaspoon red pepper flakes

1 bay leaf

Art: "Reprinted with permission from "Tartine All Day: Modern Recipes for the Home" by Elisabeth Prueitt

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)