Pickled Garlic Vegetables

Ingredients

• 1  bay leaf 
• 2  carrots cut into sticks
• 2 teaspoons coriander seeds 
• 1 cup cooking wine dry white
• 1  bulb fennel cored trimmed cut into wedges fronds reserved
• 2 teaspoons fennel seeds 
• 1.5 cups garlic cloves halved if large
• 4  garlic-scapes trimmed stalks
• 6 servings kosher salt 
• 2 teaspoons mustard seeds 
• 6  radishes quartered
• 0.5 teaspoon pepper flakes red
• 0.3 cup sugar 
• 1.5 cups citrus champagne vinegar 

Equipment

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