Ingredients

• 1 1/2 cups white wine vinegar
• 1 cup dry white wine
• 1/3 cup sugar
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons mustard seeds
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• Kosher salt
• 1 1/2 cups garlic cloves (halved if large)
• 2 carrots, cut into sticks
• 1 bulb fennel, trimmed, cored and cut into wedges (fronds reserved)
• 6 radishes, quartered
• 4 garlic scapes (stalks), trimmed (optional)

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Instructions

1. Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil. Add the garlic cloves and simmer 5 minutes.
2. Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar.
3. Pour the hot liquid over the vegetables. Let cool; cover and refrigerate at least overnight (preferably 48 hours).
4. Photograph by Con Poulos