Sweet-And-Sour Veggie Pickles

• 2 cups seasoned rice vinegar
• 2 cups white vinegar
• 2/3 cup sugar
• 2 teaspoons salt
• 2 pounds assorted baby vegetables (carrots, zucchini, pattypan squash)
• 2 shallots, thinly sliced
• 4 garlic cloves, crushed
• 4 (1/4-inch-thick) fresh ginger slices, peeled
• 12 fresh cilantro sprigs
• 12 black peppercorns
• 1 tablespoon sesame seeds
• 1/2 teaspoon dried crushed red pepper

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

rice vinegar, white vinegar, sugar, salt, baby vegetables, shallots, garlic, ginger slices, cilantro, black, sesame seeds, red pepper

Taken from www.myrecipes.com/recipe/sweet-and-sour-veggie-pickles (may not work)