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
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)
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).
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.