Ingredients

• 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

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Instructions

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. 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.
3. To Sterilize Jars And Glasses For Pickling: 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.)
4. 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.)