Summer vegetable pickles

Yield: 4 Servings

Ingredients:

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

Instructions:

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