1. Bring the red wine vinegar, kosher salt, granulated sugar, cinnamon, cloves, allspice, bay leaf and water to boil.
2. Take off the heat and add the ice to cool and dilute the brine.
3. Fill the mason jar three-fourths full with vegetables or fruit. Pour brine liquid over top, enough to fully submerge the vegetables and fruit.
4. Seal the jar and place it in the refrigerator for 24 hours.