Cold Brined Vegetables with Jalapeño

Ingredients

• 2 tablespoons coriander seeds, crushed
• 1 tablespoon mustard seeds
• 2 cups distilled white vinegar
• 1 cup sugar
• 2 tablespoons kosher salt
• 2 teaspoons black peppercorns
• 2 bay leaves
• 1 jicama, peeled, cut into ½”-thick sticks
• 1 medium cucumber, seeded, cut into ½”-thick sticks
• 1 jalapeño, seeded if desired, thinly sliced
• ½ pound small multicolored carrots, tops trimmed, scrubbed, halved lengthwise if large
• 6 radishes, halved
• 2 heatproof 24-ounce jars

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