Cut the vegetables: punch out stars and julienne. (For more information, see recipe notes.)
Slice the shallot and place at the bottom of the jar(s). Pack the vegetables in on top.
Combine the remaining ingredients in the saucepan and bring to a simmer. Put the lid on the pot and let simmer until the sugar and salt have dissolved, about 5 minutes.
If desired, strain off the peppercorns. Pour the brine over the vegetables in the jar. Allow to cool to room temperature, then put on the lid and store in the refrigerator for up to 2 months.