Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          white wine vinegar
   4      cups          water
   3      tablespoons   sea salt
  15                    black peppercorns
   4                    garlic cloves -- peeled
   1      tablespoon    fennel seeds
     1/2  cup           sugar
   3                    fennel bulbs -- cut 1/2" wedges
   3      small         zucchini -- cut 5" x 1/2"
                        -- batons
   1      small         cauliflower -- cut into florets
  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)