Pickled Garlic Vegetables

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 6 servings
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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)


  1. Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil. Add the garlic cloves and simmer 5 minutes.
  2. Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar.
  3. Pour the hot liquid over the vegetables. Let cool; cover and refrigerate at least overnight (preferably 48 hours).