Barkha's Spring Pickles
These quick fridge pickles are complex and bright. They get better if you let them sit for a few days.
In a pan, lightly toast the spices.
Cut vegetables into long strips or thick circles - enough to fill a quart-size jar
Cook vegetables in boiling water with salt, sugar and spices until just tender, strain and cool.
Put vegetables and spices in a jar with vinegar to cover.
Refrigerate for a few days, shaking once a day.