Pickled Vegetables

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3 cups white wine vinegar

1 cup water

1/2 cup sugar

1 teaspoon crushed red pepper

1 teaspoon cumin seed

1 teaspoon coriander seed

1 teaspoon white pepper

1/2 teaspoon cloves

1 bay leaf

6 cloves garlic

1 cup carrots, cut on bias

1 cup cauliflower florets

1 cup red pepper, cut into 1/4-inch slices

1 cup sliced red onion

1 cup baton of zucchini