Summer Vegetable Pickles

---------- Recipe via Meal-Master (tm) v8.04

Title: Summer Vegetable Pickles
Categories: New, Text, Import
Yield: 4 servings


6 c white wine vinegar
4 c water
3 TB sea salt
15 black peppercorns
4 cloves garlic, -- peeled
1 TB fennel seeds
1/2 c sugar
3 bulbs fennel, cut into
: -1/2-inch wedges
3 sm zucchini, cut into 5-inch by
1/2 -inch batons
1 sm cauliflower, -- cut into
: florets
10 sm red onions with tops, --
: halved
1/2 c extra virgin olive oil
1/2 c 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.

Recipe By :MOLTO MARIO SHOW #MB5685

Date: Tue, 29
Oct 1996 23:09:23 -0500

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