Quick Pickled Vegetables

• enough fresh raw vegetables to fill two quart jars beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, summer squash, cauliflower, bell peppers, garlic scapes, fennel bulbs, cabbage, rainbow chard stems
• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp mustard seeds
• 6 to 10 garlic cloves, sliced thickly or smashed
• 1/2 red onion, sliced optional
• other options fresh dill, whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, or other fresh herbs.

Pickling liquid

• 2 cups apple cider vinegar or white, red wine or rice wine vinegar
• 2 cups water
• 2 tbsp kosher salt
• 4 to 6 tbsp sugar add or subtract to taste.