Summer Vegetable Pickles

Name: Summer Vegetable Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 15 whole black peppercorns; 1 mediums cauliflower, cut into 1-inch florets; 3 mediums fennel bulbs—trimmed, halved lengthwise, cored and cut into 1/2 -inch lengthwise wedges; 1 Tbsp fennel seeds; 12 garlic cloves, peeled; 118 milliliters extra-virgin olive oil; 5 mediums red onions, quartered lengthwise; 3 Tbsps sea salt; 118 milliliters sugar; 1 liters About water; 710 milliliters white wine vinegar; 3 smalls zucchini, cut into 5-by-1/2-inch matchsticks

Summer Vegetable Pickles might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 555 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have balsamic vinegar, wine vinegar, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large saucepan, combine 6 cups of the water with the white wine vinegar, sugar, peppercorns, garlic, sea salt and fennel seeds and bring to a boil over high heat. Boil vigorously for 2 minutes, then add the fennel wedges and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the fennel to a large bowl.

Ingredients you will need

White Wine Vinegar

Fennel Seeds

Peppercorns

Sea Salt

Fennel

Garlic

Sugar

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the zucchini to the vinegar mixture and cook until crisp-tender, about 1 minute, then add to the fennel in the bowl. Repeat the process with the cauliflower, cooking it for about 3 minutes, and then the red onions, cooking them for about 2 minutes.

Ingredients you will need

Cauliflower

Red Onion

Zucchini

Vinegar

Fennel

Equipment you will use

Bowl

Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids.

Ingredients you will need

Vegetable

Add the olive oil and balsamic vinegar to the cooking liquid and let cool slightly. Divide the cooking liquid among the jars, adding water if necessary to cover the vegetables.

Ingredients you will need

Balsamic Vinegar