Ingredients

Makes about 1 quart

　　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

　　

Step 1

In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.

　　

Step 2

In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.

　　

To Sterilize Jars And Glasses For Pickling:

Step 3

Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)