Thinly slice 8 potatoes. Add potatoes and diced squash to a large pot of cold, salted water and bring to a boil. Blanch for about 2 minutes. Drain and set aside.
Bring water, vinegar, pickling spice and salt to a boil. Reduce heat and simmer for 60 minutes.
Add potatoes, squash, carrots, cucumbers, radishes and red, yellow and orange peppers to a large bowl. Carefully strain pickling solution over the vegetables. Refrigerate for 24 hours.
To make Maple Bacon-Smoked Jelly: Add bacon and shallots to a frying pan. Cook over medium heat for 6 minutes. Add maple syrup, honey and mustard. Continue cooking for 30 minutes until thickened. Set aside, allowing to cool. Transfer to a container and refrigerate. Warm before serving.
Remove pickled vegetables from the refrigerator. Drain the liquid and transfer pickled vegetables to a bowl. Add microgreens to the bowl and toss salad. Serve with jelly. Enjoy!
