Rutabaga a la Grecque

From The Art of Simple Food II, by Alice Waters

1 large or two small rutabagas, peeled
3 cups water
3/4 cups wine vinegar (red or white)
1/4 cup white wine
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds
2 large garlic cloves, peeled and cut in half
2 chile pods
4 thyme sprigs
4 marjoram sprigs
salt

Cut your peeled rutabaga into 1/4 inch thick slices.  Measure all other ingredients into a medium sized pot.  Add enough salt so that the liquid tastes salty (but not inedibly so).  Bring to a boil and turn down to a simmer.  Cook for three minutes and then add the rutabaga slices.  Cook until tender, but not soft (about 15 minutes).  Let the slices cool in the liquid.  Serve right away as is, or you can store this in the fridge for a week or so. They taste even better the next day.