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Epicurious

Pickled Vegetables

Recipe information

  • Yield

    makes about 3 cups (drained vegetables)

Ingredients

1 cup white wine vinegar
1 cup white wine
1/2 cup sugar
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
5 star anise
1 teaspoon kosher salt
1/2 bulb fennel, halved lengthwise and sliced (about 1 cup)
1/2 large carrot, sliced on the bias and cut in half (about 1 cup)
1 cup thinly sliced radishes
4 garlic cloves

Preparation

  1. In a saucepan, combine 2 cups water, the vinegar, wine, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt and bring to a boil. Remove from the heat, and pour into a large bowl containing the fennel, carrot, radishes, and garlic. Set aside and refrigerate for at least 24 hours. Keeps well if refrigerated in its liquid for up to 2 weeks.

'wichcraft
TagsPickleCondimentFennelRoot VegetableVegetableCarrotRadishDairy FreeGluten FreeNut FreeVeganVegetarianEasyPickle & PreserveCookbooks
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