Recipe courtesy of Mario Batali
Total:
1 hr
Active:
30 min
Level:
None

Ingredients

  • 6 cups white wine vinegar
  • 4 cups water
  • 3 tablespoons sea salt
  • 15 whole black peppercorns
  • 4 cloves garlic, peeled
  • 1 tablespoon whole fennel seeds
  • 1/2 cup sugar
  • 3 bulbs fennel, cut into 1/2-inch wedges
  • 3 small zucchini, cut into 5-inch by 1/2-inch 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

Directions

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.

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