| 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>
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”