Name: Summer Vegetable Pickles
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

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CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	New, Text, Import	1	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
Posted to MC-Recipe Digest V1 #270
Date: Tue, 29 Oct 1996 23:09:23 -0500
From: Meg Antczak <meginny@frontiernet.net>

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