Jamie Kimm
Marina Malchin

Pickled Garlic Vegetables

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



  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).