Summer Vegetable Pickles

Name: 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