Chop the vegetables into pickling size, and break up the cauliflower into florets.
Toast the seeds in a medium saucepan for a couple of minutes.
Then add the vinegar and 500 milliliters of boiling water. When the liquor is hot add the carrots and florets for a couple of minutes, then add the remaining veg and the bay. Decant to a sterilised jar and store in the fridge.