Summer Vegetable Pickles Recipe

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Mario Batali on Food Network


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15 whole black peppercorns

1 tablespoon whole fennel seeds

1/2 cup sugar

4 cups water

6 cups white wine vinegar

4 cloves garlic, peeled

3 bulbs fennel, cut into 1/2-inch wedges

10 small red onions with tops, halved

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

3 tablespoons sea salt

3 small zucchini, cut into 5-inch by 1/2-inch batons

1 small cauliflower, cut into florets

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