Pack vegetables, shallot, and dill into two sterilized pint canning or other jars. Divide the next five ingredients (through crushed red pepper) among jars.
In a small stainless-steel, enamel, or nonstick heavy saucepan combine the remaining ingredients. Bring to boiling over medium-high heat, stirring to dissolve salt. Pour hot vinegar mixture over contents in jars, making sure to cover vegetables and shallot. Cool 30 minutes. Seal and chill overnight before serving. Store in refrigerator up to 1 week.