Pickled Vegetables

Name: Pickled 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

12 ingredients

4 steps

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

Directions

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.
2

Remove from the heat, and pour into a large bowl containing the fennel, carrot, radishes, and garlic.
3

Set aside and refrigerate for at least 24 hours.
4

Keeps well if refrigerated in its liquid for up to 2 weeks.