---------- 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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