Pickled Garlic Vegetables

RacheBell

I made this the other night, and it was soo good. Thought I'd share the recipe.

1 1/2 cups white wine vinegar
1 cup dry white wine
1/3 cup sugar
2 tsp coriander seeds
2 tsp fennel seeds
2 tsp mustard seeds
1/2 tsp red peper flakes
1 bay leaf
1 1/2 cups garlic cloves
2 carrots, cut into sticks
1 bulb fennel, trimmed, cored, and cut into wedges
6 radishes, quartered
4 garlic capes (stalks) (optional)

Bring the vinegar, wine, sugar, spices, bay leaf and 2 tbs 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 (48 hours)

cals: 148
fat: .7
sodium: 48 mg
sugar: 13.1
protein: 3.3

6 servings