Title: Summer Vegetable Pickles
Categories: New Text Import
Yield: 4 Servings

	6 c	white wine vinegar
	4 c	water
	3 T	B sea salt
	15	black peppercorns
	4	cloves garlic, -- peeled
	1 T	B fennel seeds
1	/2 c	sugar
	3	bulbs fennel, cut into
:		-1/2-inch wedges
	3 s	m zucchini, cut into 5-inch by
1	/2	-inch batons
	1 s	m cauliflower, -- cut into
:		florets
	10 s	m 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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