Pickled Garlic Vegetables
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 542
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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).