Summer Vegetable Pickles (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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:
1. 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.
2. Return cooking liquid to a boil and boil for 3 minutes. Remove from heat and add oil and vinegar.
3. 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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