Summer Vegetable Pickles Recipe

Name: Summer Vegetable Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: About 6 cups water; 3 cups white wine vinegar; 1/2 cup sugar; 15 whole black peppercorns; 12 garlic cloves, peeled; 3 tablespoons sea salt; 1 tablespoon fennel seeds; 3 medium fennel bulbstrimmed, halved lengthwise, cored and cut into 1/2 -inch lengthwise wedges; 3 small zucchini, cut into 5-by-1/2-inch matchsticks; 1/2 medium cauliflower, cut into 1-inch florets; 5 medium red onions, quartered lengthwise; 1/2 cup extra-virgin olive oil; 1/2 cup balsamic vinegar

Servings: persons

About 6 cups water
3 cups white wine vinegar
1/2 cup sugar
15 whole black peppercorns
12 garlic cloves, peeled
3 tablespoons sea salt
1 tablespoon fennel seeds
3 medium fennel bulbstrimmed, halved lengthwise, cored and cut into 1/2 -inch lengthwise wedges
3 small zucchini, cut into 5-by-1/2-inch matchsticks
1/2 medium cauliflower, cut into 1-inch florets
5 medium red onions, quartered lengthwise
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

1
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.
2
Boil vigorously for 2 minutes, then add the fennel wedges and cook until just tender, about 5 minutes.
3
Using a slotted spoon, transfer the fennel to a large bowl.
4
Add the zucchini to the vinegar mixture and cook until crisp-tender, about 1 minute, then add to the fennel in the bowl.
5
Repeat the process with the cauliflower, cooking it for about 3 minutes, and then the red onions, cooking them for about 2 minutes.
6
Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids.
7
Add the olive oil and balsamic vinegar to the cooking liquid and let cool slightly.
8
Divide the cooking liquid among the jars, adding water if necessary to cover the vegetables.
9
Let cool completely, then cover and refrigerate overnight.
10
Serve the pickles chilled or at room temperature.

No nutrition data on file — estimate from the ingredient list.

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: About 6 cups water, 3 cups white wine vinegar, 1/2 cup sugar, 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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