Ingredients
| 6 cups | white wine vinegar | | 4 cups | water | | 3 tbsp. | sea salt | | 15 | black peppercorns | | 4 cloves | garlic, peeled | | 1 tbsp. | fennel seeds | | 1/2 cup | sugar | | 3 | fennel bulbs, cut in 1/2-inch wedges | | 3 | sm. zucchini, cut in 5x1/2-inch batons | | 1 | sm. cauliflower, cut into florets | | 10 | sm. red onions with tops, halved | | 1/2 cup | extra-virgin olive oil | | 1/2 cup | balsamic vinegar |
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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.
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