Summer Vegetable Pickles Recipe

Name: Summer Vegetable Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a non-aluminum saucepan, stir together the vinegar, water, salt, peppercorns, garlic, fennel seeds and sugar and bring to a boil.
2
Cook 2 minutes and add fennel.
3
Cook fennel until just tender, about 4 minutes, and remove with spider to a cool plate.
4
Add zucchini and cook until just tender, about 1 minute, and remove to a separate plate.
5
Add cauliflower and cook until tender, about 3 minutes, and remove to a cool plate.
6
Add red onions and cook until tender, about 2 minutes, and remove to a cool plate.
7
Return cooking liquid to a boil and boil for 3 minutes.
8
Remove from heat and add oil and vinegar.
9
Divide vegetables among 3 jars (1 or 2 quart jars work best, but any size will do) and cover them with the cooking liquid.
10
If there is not enough liquid, add a little white wine vinegar to cover.
11
Allow jars to cool, cover with lids and refrigerate.
12
Pickles will keep up to a month in the refrigerator.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups white wine vinegar, 4 cups water, 3 tablespoons sea salt, 15 whole black peppercorns, and more.

Yes, Summer Vegetable Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Pickles

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