Pickled Vegetables

Name: Pickled Vegetables
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

December 9, 2011

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

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

TagsPickle Condiment Fennel Root Vegetable Vegetable Carrot Radish Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Pickle & Preserve Cookbooks

Recipe notes

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