Pickled Garlic Vegetables

Serves: 3

Leila Emmerich

1 January 1970

Based on User reviews:

53

Spice

37

Sweetness

43

Sourness

43

mins

Prep time (avg)

3.7

Difficulty

Ingredients:

1.5 cups

White Wine Vinegar

1 cup

White Wine (dry)

1 cup

Sugar

2 tsps

Coriander Seed

2 tsps

Fennel Seed

2 tsps

Mustard Seed

1 tsp

Red Pepper Flake

1

Bay Leaf

1

Kosher Salt

1.5 cups

Garlic Cloves (halved if large)

2

Carrots (cut into sticks)

1

Fennel (bulb, trimmed, cored and cut into wedges fronds reserved)

6

Radishes (quartered)

4

Garlics (scapes stalks, trimmed optional)

Directions:

1

Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil

2

Add the garlic cloves and simmer 5 minutes

3

Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar

4

Pour the hot liquid over the vegetables

5

Let cool; cover and refrigerate at least overnight (preferably 48 hours)

6

Photograph by Con Poulos