Summer Vegetable Pickles
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.
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.
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.
Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids.
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.
Let cool completely, then cover and refrigerate overnight.
Serve the pickles chilled or at room temperature.