Pickled-O’Pete Marinated Veggie Kabobs

1. Combine the vinegar, water, salt and honey in a medium saucepan. Bring to a boil, stirring to dissolve salt. Remove from heat.
2. In the meantime, divide peppercorns, crushed red pepper and garlic between 3 pint size jars. Cut zucchini in half, lengthwise, then cut halves into ½-inch slices, widthwise. Place zucchini slices into one of the prepared jars and cover with approximately 1/3 of the hot brine. Tuck a rosemary sprig and two half lemon slices into jar. Cover tightly and set aside. Set remainder of brine aside to cool completely.
3. To help the brine penetrate the tomatoes, poke a tiny hole at the top and bottom of each tomato with a toothpick. Place tomatoes in one of the prepared jars and cover with another 1/3 of the cooled brine mixture. Tuck a rosemary sprig and two lemon slice halves into jar, then cover tightly and refrigerate.
4. Cut avocados in half, lengthwise. Remove seed and peel, keeping halves intact. Cut into 1/2 inch wide slices, widthwise. Place avocado slices into last prepared jar and cover with remaining cooled brine. Tuck last rosemary sprig and lemon slices into jar. Cover jar tightly and refrigerate all three jars for at least 6 hours.
5. When ready to serve, drain zucchini, tomatoes and avocado. Cut avocado into bite size pieces and arrange on skewers alternately with tomatoes and zucchini. Drizzle lightly with extra virgin olive oil, if desired.

Tomatoes and zucchini will keep refrigerated for up to a week. Avocados should be used within 2 days.

Serving suggestion:  May also be arranged on small skewers for smaller-bite appetizers.

Variation: Try with pickled potatoes also. Cook bite-size pieces from one large potato until just tender, do not over-cook. Drain and pack in a pint size jar. Cover with cooled brine and refrigerate for 6-8 hours.