Pickled Garlic Vegetables

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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)
Directions

Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil. Add the garlic cloves and simmer 5 minutes.

Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar.

Pour the hot liquid over the vegetables. Let cool; cover and refrigerate at least overnight (preferably 48 hours).

Photograph by Con Poulos


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    This recipe is featured in:

    Summer Produce Guide