Cut the vegetables up into easy to eat pieces, and blanch in boiling water.
Put the sushi vinegar, water, bay leaf and peppercorns in a pan. Bring to a boil, then turn off the heat immediately.
Put the vegetables in a storage container or pickling jar and add the liquid from Step 2. When it has cooled down, store in the refrigerator. The pickles are ready to eat after they've marinated overnight.
Story Behind this Recipe
My aunt taught me how to make these pickles. I simplified the recipe using sushi vinegar.
I don't have any hints, but in Step 2 don't let the vinegar flavor dissipate by letting it boil for too long. But you should let it come to a boil once since the liquid contains water.