Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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