Pickled Garlic, Shallots, and Pearl Onions

Prepare the vegetables: Combine vinegar, vermouth, sugar, salt, herbs, and peppercorns in a large nonreactive saucepan over high heat and bring to a boil. Boil mixture for 5 minutes, reduce heat to medium, and keep hot. Sterilize four 1/2-pint jars and layer the remaining ingredients into the jars while they are still hot.

Process the vegetables: Pour the hot vinegar mixture over the filled jars, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed pickled vegetables will keep in the refrigerator for up to 2 months.