Pickled Olives and Vegetables - California Ripe Olives

Ingredients

• 1 tablespoon each: whole coriander seeds and whole black peppercorns
• 1/4 teaspoon each: fennel seeds and mustard seeds
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups cider vinegar
• 1 1/2 cups water
• 2 (6 ounce) cans California Ripe Olives plus 3/4 cup brine from can
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 2 bay leaves
• 1 medium carrot, peeled, halved and cut into strips
• 12 small green beans, ends trimmed
• 2 sprigs fresh dill
• 1 small yellow squash, halved and cut into strips
• 1 clove garlic, thinly sliced