Pickled Garlic Vegetables

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1 1/2 cups white wine vinegar

1 cup dry white wine

1/3 cup sugar

2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons mustard seeds

1/2 teaspoon red pepper flakes

1 bay leaf

Kosher salt

1 1/2 cups garlic cloves (halved if large)

2 carrots, cut into sticks

1 bulb fennel, trimmed, cored and cut into wedges (fronds reserved)

6 radishes, quartered

4 garlic scapes (stalks), trimmed (optional)