Jardiniere

Toast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)

Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.

Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to 3 weeks.