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
Courtesy of Food Network Magazine