Sweet-and-Sour Veggie Pickles

Ingredients

• 2 pounds baby vegetables assorted (carrots, zucchini, pattypan squash)
• 12  peppercorns black
• 12  cilantro sprigs fresh
• 4 slices ginger fresh peeled (1/4-inch-thick)
• 4  garlic cloves crushed
• 0.5 teaspoon pepper dried red crushed
• 2 teaspoons salt 
• 2 cups seasoned rice vinegar 
• 1 tablespoon sesame seed 
• 2  shallots thinly sliced
• 0.7 cup sugar 
• 2 cups vinegar white

Equipment

• bowl
• sauce pan

Directions

1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
2. Cut baby vegetables in half, if desired.
3. Combine baby vegetables and next 7 ingredients in a large bowl.
4. Pour hot vinegar mixture over vegetable mixture. Toss well.
5. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.
6. Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.