Pickled Garlic Vegetables

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

Yield:
6 servings
Level:
Easy

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Prosciutto and Pickled Vegetables With Cheese