Summer Vegetable Pickles

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

6 cups white wine vinegar
4 cups water
3 tablespoons sea salt
15 pieces black peppercorns
4 cloves garlic -- peeled
1 tablespoon fennel seeds
1/2 cup sugar
3 medium fennel bulbs -- cut 1/2 inch wedges
3 small zucchini -- cut 5 inch x 1/2 inch batons
1 small cauliflower
10 small red onions with tops -- halved
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
 

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5685)