Chipotle Pickled Veggies

This week, I'll spend a few days in the California central coast wine country for my brother-in-law's momentous birthday.  It's going to be a stellar bash with many friends and family staying together in a huge estate on a 64-acre ranch.  There are several events planned for this occasion and a few I'll help with in the kitchen.  My sis asked me to pickle some veggies intended for bloody marys (make mine a virgin):

1/2 head of whole garlic cloves from Schaner Farm, peeled

a handful of small pearl-type onion bulbs from Sage Mountain Farm, peeled

1 cup red okra from JR Organics Farm

6 small carrots, cut in half

1 cup fresh green beans from Suzie's Farm

a dried chipotle chili

4 sprigs fresh parsley

a bay leaf

1/8 teaspoon black mustard seeds
1/2 teaspoon whole black peppercorns

1 cup red wine vinegar

1 cup spring water

1/4 cup evaporated cane sugar

1 tablespoon sea salt

Stuff the herbs, veggies & spices in a quart-sized jar.  In a small sauce pan, bring the vinegar, water, sugar & salt to a boil.  Pour into jar to cover vegetables, leaving a bit head space.  Screw the lid on tight and allow to cool.  Store in the refrigerator for at least a few days before eating.