Sweet Saffron-Scented Pickled Fennel and Red Peppers
In a large bowl combine fennel and sweet peppers; set aside.
In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine sugar, the water, wine vinegar, white vinegar, salt, peppercorns, and saffron. Bring mixture to boiling, stirring to dissolve sugar; reduce heat. Simmer, covered, for 10 minutes.
Pack vegetables into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over vegetables, distributing peppercorns evenly among jars and maintaining the 1/2-inch headspace. Wipe jars rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 8 pints.