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.

MOLTO MARIO SHOW #MB5685

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