Summer vegetable pickles

Yield: 4 servings

Measure Ingredient
6 cups White wine vinegar
4 cups Water
3 tablespoons Sea salt
15 \N Black peppercorns
4 \N Cloves garlic, peeled
1 tablespoon Fennel seeds
½ cup Sugar
3 \N Bulbs fennel, cut into inch wedges
3 smalls Zucchini, cut into 5-inch by inch batons
1 small Cauliflower, cut into
\N \N Florets
10 smalls Red onions with tops,
\N \N Halved
½ cup Extra virgin olive oil
½ 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.


Similar recipes