Photo: Pickled Garlic Vegetables Recipe
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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By monimrt17
on November 01, 2011
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So good. My 3 and 5 yr old ate them as well.
By guypaul
Sarasota, FL
on June 08, 2011
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I've never pickled anythng before. Tried this the other day and was thrilled with the results. I'm a hothead so I added a few small hot peppers and it was great. I used to by jalapenos that were done the same way. Going to try those next. Hot and Sweet!
By suziethefoodie
HRM, Nova Scotia
on May 18, 2010
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Pretty darn powerful! Tasty but woah, was it ever strong. I know, pickling is always strong but what surprised me is I tasted the wine more so than the garlic. This recipe was easy to make and for those who like pickled veggies, you will like this. My mom used to pickle veggies all of the time and this took me right back to her kitchen. Probably not something I would make often but for those who love pickling, I give it a thumbs up.
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