Clean and cut the vegetables, into sticks, slices or cubes.
In a saucepan, add the water, vinegar, salt, mustard, cilantro seeds, and pepper. Bring to a boil over high heat.
Place 1 bay leaf in each mason jar. Fill with vegetables, packing them as much as possible.
Pour hot vinegar up to 1.5 cm (½ inch) from the edge of the jars.
Let cool and refrigerate.
Marinade for vegetable preserves
45 minutes • 5 jars