Ingredients

3 1/3 cups distilled white vinegar

3 1/3 cups white grape juice

12 large fresh dill sprigs

8 small dried red chilies, halved

8 whole star anise

4 3x1/2-inch strips lemon peel

4 large bay leaves

2 1/2 tablespoons whole coriander seeds

2 tablespoons honey

1 tablespoon salt

For vegetables and seasonings

• 24 white and/or purple pearl onions (about 7 ounces)
• 24 baby carrots (about 7 ounces)
• 18 small cauliflower florets
• 15 baby yellow pattypan squash (about 8 ounces, halved)

• 16 1/3-inch-thick slices from 1 large unpeeled cucumber
• 1 cup stemmed seedless green grapes
• 2 1-quart or 1-liter wide-mouth jars

• 1 large red bell pepper, stemmed, seeded, cut into 1-inch pieces
• 24 small firm cherry tomatoes (about 8 ounces), stemmed
• 6 whole star anise
• 6 bay leaves
• 6 large fresh dill sprigs
• 2 large garlic cloves, thinly sliced
• 2 red or green jalapeño or serrano chilies with stems, halved lengthwise

Description

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