Dill-Pickled Vegetables

• ¾ pound red, white, and/or yellow pearl onions (about 2 cups)
• 1 pound slim baby carrots with tops (about 40), peeled and trimmed
• 1½ cups white-wine vinegarvinegar
• 2½ cups waterwater
• ⅔ cup sugarsugar
• 2 teaspoons dill seedsdill-seed
• 2 teaspoons saltsalt
• 4 large celery ribs, cut into 4- by ½-inch stickscelery

1. 01In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
2. 02In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.

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