Sweet-And-Sour Veggie Pickles

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Southern Living


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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

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