Combine 2 cups distilled white vinegar, 1/2 cup apple cider vinegar, 1/4 cup olive oil, 2 tablespoons sugar, 1 tablespoons salt and 1 teaspoon black peppercorns in a medium saucepan and bring to a boil over medium-high heat. Stir until sugar and salt are dissolved. Remove from heat.

Bring a large pot of heavily salted water to a boil over high heat. Have ready a large bowl of ice water. Add one type of vegetables at a time to the boiling water and cook until crisp-tender. (I don't blanch radishes if I'm using them, just place them in the jar raw). Transfer with a slotted spoon to the bowl of ice water. Once cool, spread out on a baking sheet and repeat with remaining vegetables, adding more ice to the water if necessary. Don't forget to blanch the jalapeños and garlic cloves as well.

Divide the cooked) vegetables (and raw radishes, if using) between 2-3 (1 quart-sized) Mason jars. Add 3 oregano or thyme sprigs (whichever ones you're using) to each jar and cover with the pickling liquid. Refrigerate, covered for 1 day before eating. Pickled vegetables will last 1 month, covered and chilled.