---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Summer Vegetable Pickles
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        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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