Summer Vegetable Pickles

* Exported from MasterCook *

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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