TBT Recipe: Pickled Spring Vegetables

Name: TBT Recipe: Pickled Spring Vegetables
Ingredients: ½ cup white wine vinegar; ¼ cup sugar; 1 tablespoon yellow mustard seeds; 2 fresh thyme sprigs; 2 bay leaves; 1 bunch of pencil-thin asparagus (about 8 ounces), ends; 8 ounces baby summer squash, such as patty pan, trimmed; 1 bunch of baby carrots, trimmed and scrubbed; 1 bunch of radishes, trimmed and scrubbed; 6 ounces beans, such as tongue of fire, green beans, or pole beans, stem ends removed; 6 ounces haricots verts, stem ends removed ounces; 6 sugar snap peas or snow peas, stem ends and strings removed; Sea salt and freshly ground black pepper