Summer vegetable pickles

 
                          Summer Vegetable Pickles
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          white wine vinegar
    4      cups          water
    3      tablespoons   sea salt
   15                    black peppercorns
    4      cloves        garlic -- peeled
    1      tablespoon    fennel seeds
      1/2  cup           sugar
    3      bulbs         fennel, cut into 1/2-inch wedges
    3      small         zucchini, cut into 5" by 1/2" -- batons
    1      small         cauliflower -- cut into florets
   10      small         red onions with tops -- halved
      1/2  cup           extra virgin olive oil
      1/2  cup           balsamic vinegar
 
 In a non-aluminum saucepan, stir together the vinegar, water, salt,
peppercorns,
 garlic, fennel seeds and sugar and bring to a boil. Cook 2 minutes and add
fennel. Cook fennel until just tender, about 4 minutes, and remove with spider
to a cool plate. Add zucchini and cook until just tender, about 1 minute, and
remove to a separate plate. Add cauliflower and cook until tender, about 3
minutes, and remove to a cool plate. Add red onions and cook until tender,
about 2 minutes, and remove to a cool plate.
 
 Return cooking liquid to a boil and boil for 3 minutes. Remove from heat
 and add oil and vinegar.
 
 Divide vegetables among 3 jars (1 or 2 quart jars work best, but any size
 will do) and cover them with the cooking liquid. If there is not enough liquid,
 add a little white wine vinegar to cover. Allow jars to cool, cover with
 lids and refrigerate. Pickles will keep up to a month in the refrigerator.
 
 
 
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