You can adjust this pickled recipe to taste. I use a lot more chili pepper flakes. In fact I put in 4–5 whole dried red chilies. If you like it sweeter you can add a bit more sugar.

Ingredients:
For the brine:

4 cups white wine vinegar

2 tablespoons sugar

1/2 teaspoon red pepper flakes (more to taste)

1 teaspoon white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

2 tablespoons salt

3 tablespoons fresh dill, coarsely chopped

3 tablespoons fresh cilantro leaves, coarsely chopped

Stuff to pickle:

1 large or two medium cucumbers, sliced into 1/2 inch thick spears

6–8 garlic cloves separated and skin removed

2 cups cauliflower florets

1 carrot sliced

Instructions:

1. Combine the first 9 ingredients (everything except the fresh dill, cilantro and vegetables) in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro.
2. Blanch the garlic, carrots, and cauliflower in boiling water for several minutes. Remove and put in cold water.
3. Place the cucumbers, garlic, carrots, and carrots into several large jars. You want to stuff the vegetables in and cover them with the pickling liquid. Pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.