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Summer Vegetable Pickles

Summer Vegetable Pickles recipe image
This Mediterranean appetizer features White wine vinegar, Water, Sea salt, Peppercorns, Garlic. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1148.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Mediterranean appetizer features White wine vinegar, Water, Sea salt, Peppercorns, Garlic. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 cup White wine vinegar
  • 4 cup Water
  • 3 tablespoon Sea salt
  • 15 black Peppercorns
  • 4 cloves Garlic, -- peeled
  • 1 tablespoon Fennel seeds
  • 1/2 cup Sugar
  • 3 bulbs Fennel, cut into
Directions
  1. 1
    : -1/2-inch wedges 3 sm zucchini,
  2. 2
    cut into 5-inch by 1/2 -inch batons 1 sm cauliflower, --
  3. 3
    cut into : florets 10 sm red onions with tops, -- : halved 1/2 c extra virgin olive oil 1/2 c balsamic vinegar In a non-aluminum saucepan,
  4. 4
    stir together the vinegar, water, salt, peppercorns, garlic, fennel seeds and sugar and bring to a
  5. 5
    boil .
  6. 6
    Cook 2 minutes and add fennel.
  7. 7
    Cook fennel until just tender, about 4 minutes, and remove with spider to a cool plate.
  8. 8
    Add zucchini and cook until just tender, about 1 minute, and remove to a separate plate.
  9. 9
    Add cauliflower and cook until tender, about 3 minutes, and remove to a cool plate.
  10. 10
    Add red onions and cook until tender, about 2 minutes, and remove to a cool plate.
  11. 11
    Return cooking liquid to a boil and boil for 3 minutes.
  12. 12
    Remove from heat and add oil and vinegar.
  13. 13
    Divide vegetables among 3 jars (1 or 2 quart jars work best, but any size will do) and
  14. 14
    cover them with the cooking liquid.
  15. 15
    If there is not enough liquid, add a little white wine vinegar to cover.
  16. 16
    Allow jars to cool, cover with lids and refrigerate.
  17. 17
    Pickles will keep up to a month in the refrigerator

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1148.5kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 43961.9mg1832%
Total Carbohydrate 273.2g92%
Dietary Fiber 94.1g377%
Sugars 40.2g
Protein 53.5g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, boiling, cut, fennel, garlic, mediterranean, peeled, peppercorns, pickles, salt, sea, seeds, sugar, summer, title, vegan, vegetable, vinegar, water, white
Read it online: https://www.chefs-mate.com/recipe/summer-vegetable-pickles-2/