Pickled vegetables

• 1700 g water, room temperature
• 10 - 15 ice cubes
• 2 L ice cold water
• 300 - 500 g vegetables of choice, cut into pieces (see Tips)
• dried mixed herbs and spices of choice, to flavour (see Tips)

Pickling liquid

• 500 g water, room temperature
• 250 g white wine vinegar
• 2 tbsp raw sugar
• 1 tsp sea salt
• 1 tsp black peppercorns
• 1 tsp yellow mustard seeds (see Tips)
• 1 dried bay leaf
• 4 allspice berries