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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: 1167.5
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
  • 1/2 Inch wedges
  • 3 small Zucchini, cut into 5-inch by
  • 1/2 Inch batons
  • 1 small Cauliflower, cut into
Directions
  1. 1
    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,
  2. 2
    stir together the vinegar, water, salt, peppercorns, garlic, fennel seeds and sugar and bring to a
  3. 3
    boil .
  4. 4
    Cook 2 minutes and add fennel.
  5. 5
    Cook fennel until just tender, about 4 minutes, and remove with spider to a cool plate.
  6. 6
    Add zucchini and cook until just tender, about 1 minute, and remove to a separate plate.
  7. 7
    Add cauliflower and cook until tender, about 3 minutes, and remove to a cool plate.
  8. 8
    Add red onions and cook until tender, about 2 minutes, and remove to a cool plate.
  9. 9
    Return cooking liquid to a boil and boil for 3 minutes.
  10. 10
    Remove from heat and add oil and vinegar.
  11. 11
    Divide vegetables among 3 jars (1 or 2 quart jars work best, but any size will do) and
  12. 12
    cover them with the cooking liquid.
  13. 13
    If there is not enough liquid, add a little white wine vinegar to cover.
  14. 14
    Allow jars to cool, cover with lids and refrigerate.
  15. 15
    Pickles will keep up to a month in the refrigerator.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1167.5kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 43975.4mg1833%
Total Carbohydrate 276.8g93%
Dietary Fiber 95.4g382%
Sugars 42.3g
Protein 54.9g110%

* 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: 5inch, appetizer, batons, boiling, cauliflower, cut, fennel, garlic, inch, mediterranean, peeled, peppercorns, pickles, salt, sea, seeds, sugar, summer, title, vegan
Read it online: https://www.chefs-mate.com/recipe/summer-vegetable-pickles/