Every recipe I see for quick pickles says to bring the brine to a boil (usually not including the spices) and then cool it before pouring over whatever is being pickled. Is there some chemical reason for this? Does the vinegar *need* to come to boil? Or put another way, does it make a difference if you combine the vinegar, water, salt, and sugar at room temperature and just make sure the salt and sugar are completely dissolved?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)