Pickled Baby Carrots and Zucchini

• 35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
• 16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
• 3/4 cup white-wine vinegar
• 1 1/4 cups water
• 1/3 cup sugar
• five 1/4-inch-thick slices fresh gingerroot
• 2 large garlic cloves, halved
• 6 fresh tarragon sprigs
• 1 teaspoon yellow mustard seeds
• 1 teaspoon salt
• 3/4 teaspoon dried hot red pepper flakes
• *available at specialty produce markets and some supermarkets

1. In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
2. In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved.
3. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top.
4. Cool pickled vegetables completely.
5. Wipe rim of jar with a dampened cloth and seal jar with lid.
6. Chill pickled vegetables at least overnight to develop flavor.
7. Pickled vegetables keep, covered and chilled, 1 month.
8. Wash jars in hot suds and rinse in scalding water.
9. Put jars and lids in a kettle and cover with hot water.
10. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
11. Turn off heat and let jars stand in hot water.
12. Just before they are filled invert jars onto a kitchen towel to dry.
13. (Jars should be filled while still hot.)

carrots, baby zucchini, whitewine vinegar, water, sugar, gingerroot, garlic, tarragon sprigs, yellow mustard seeds, salt

Taken from www.epicurious.com/recipes/food/views/pickled-baby-carrots-and-zucchini-11995 (may not work)