Summer Vegetable Pickles

Directions

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