Summer Vegetable Pickles

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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 bulbs—trimmed, 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

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