Place all ingredients for the brine into a pot and bring to a boil, let simmer for 15-20 minutes to infuse the flavours. Strain through a cheesecloth or fine colander into a container and set aside to cool.
Place all the vegetables into a bowl and sprinkle with salt let sit for 15 minutes.
Pour the pickling liquid over the vegetables until just covered. Place a plate on top of the veggies with a weight and let stand for at least three or four hours.