Summer Vegetable Pickles

Ingredients

• 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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