Bring the red wine vinegar, kosher salt, granulated sugar, cinnamon, cloves, allspice, bay leaf and water to boil.

Take off the heat and add the ice to cool and dilute the brine.

Fill the mason jar three-fourths full with vegetables or fruit. Pour brine liquid over top, enough to fully submerge the vegetables and fruit.

Seal the jar and place it in the refrigerator for 24 hours.

Submerge the grapes in red wine pickling brine and refrigerate for 24 hours.

Blend the garlic with the vegetable oil until cloudy. Set aside.

Roast the butternut and kabocha squash with salt, pepper and half the garlic oil at 400 degrees for 12 – 15 minutes.

Toss the pattypan squash and baby zucchinis with the rest of the garlic oil and roast at 400 degrees for eight to 10 minutes.

Fry the sunchoke chips in 300-degree oil for three to four minutes. Salt and drain on a paper towel.

Roast three foil-wrapped shallots at 400 degrees for 12 minutes.

Cool shallots, then chop and combine with dijon mustard, agave, red wine vinegar, salt, pepper and olive oil.

Blend with immersion blender until emulsified

Plate the squash, zucchinis, plums and grapes. Top with the sunchoke chips. Dress with the vinaigrette and garnish with fresh herbs.