How to Make It
Combine vinegar, water, salt, and sugar in a saucepan; bring to a boil over medium-high, stirring until dissolved. Remove from heat.
Divide chiles, bay leaves, mustard seeds, coriander seeds, peppercorns, and ginger between 2 (1-pt.) wide-mouth jars. Tightly pack in sliced vegetables.
Carefully pour hot vinegar mixture over vegetables into jars, filling to ½-inch from top. Tightly seal jars with lids. Let cool completely, then chill in refrigerator for at least 48 hours before serving. The vegetables keep, in their brine and refrigerated, for up to 1 week.