Jardiniere

2 medium-size red bell peppers, cut into squares or strips

½

pound shallots, peeled

¼

pound carrots, cut into thin sticks

1¼

pound 1- to 3-inch whole pickling cucumbers, blossom ends removed

½

pound whole 1-inch-wide pattypan squashes, or slightly larger ones, cut in half

5 large garlic cloves

1¼

teaspoons whole black peppercorns

20 whole allspice berries

5 fresh tarragon sprigs

5 fresh thyme sprigs

5 small fresh red hot peppers (optional)

2¾

cups white wine vinegar

2 cups water

1 tablespoon pickling salt

Combine the prepared vegetables in a large bowl.

Into each of 5 pint Mason jars, put 1 garlic clove, 1/4 teaspoon peppercorns, and 4 allspice berries. Fill each jar with vegetables, adding a tarragon sprig and a thyme sprig, and shake the jar to settle the vegetables.

In a nonreactive saucepan, bring to a boil the vinegar, water and salt, stirring to dissolve the salt. Pour the hot liquid over the vegetables, leaving 1/2 inch space at the top. Close the jars with two-piece caps. In a boiling water bath, process the jars for 20 minutes.

Store the cooled jars in a cool, dry, dark place for least 3 weeks before eating. Makes 5 pints.

Cook's note: You needn't stick with the vegetables listed here; alternative ingredients might include cauliflower florets, onion chunks, green beans in 2-inch lengths, zucchini in sticks or thick rounds, and celery pieces. You'll need 5 pints prepared vegetables.

"The Joy of Pickling" by Linda Ziedrich (2009 Harvard Common Press, $18.95)