Summer Vegetable Pickles
Yield
1 batchPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
white wine vinegar
|
|
| 4 | cups |
water
|
|
| 3 | tablespoons |
sea salt
|
|
| 15 | each |
black peppercorns
|
*
|
| 4 | cloves |
garlic
peeled |
|
| 1 | tablespoon |
fennel seeds
|
|
| ½ | cup |
sugar
|
|
| 3 | each |
fennel bulb
sliced |
*
|
| 3 | each |
zucchini
cut up |
|
| 1 | small |
cauliflower florets
cut into florets |
*
|
| 10 | small |
red onion
halved |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ½ | cup |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
white wine vinegar
|
|
| 946 | ml |
water
|
|
| 45 | ml |
sea salt
|
|
| 15 | each |
black peppercorns
|
*
|
| 4 | cloves |
garlic
peeled |
|
| 15 | ml |
fennel seeds
|
|
| 118 | ml |
sugar
|
|
| 3 | each |
fennel bulb
sliced |
*
|
| 3 | each |
zucchini
cut up |
|
| 1 | small |
cauliflower florets
cut into florets |
*
|
| 1E+1 | small |
red onion
halved |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
balsamic vinegar
|
|
Directions
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 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.
