Marinated vegetables with garlic

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 191, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 35 G., fiber 4 G., cholesterol 0 mg, sodium 542 mg, sugar 15 G.

Quick pickled vegetables are a great appetizer to have on hand for a meal or with drinks. Who can resist spicy pickled garlic or carrots? Simply chop the vegetables and pour them into a hot brine with fennel, mustard seeds, coriander, and red pepper. After two days, the vegetables are ready to enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups white wine vinegar
1 cup dry white wine
1/3 cup sugar
2 tsp coriander seeds
2 teaspoons fennel seeds
2 tsp. mustard seeds
0.5 tsp red pepper flakes
1 bay leaf
1.5 cups garlic cloves (cut the larger ones in half)
2 carrots, cut into strips
1 fennel root, cut into wedges (cut off the green top and set aside)
6 radishes, cut into 4 pieces
4 garlic scapes, trimmed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, fennel bulb, radish, wine vinegar, coriander, red pepper flakes, bay leaf, fennel seeds, mustard seed, jardiniere

Cooking the dish according to the recipe:

Combine vinegar, wine, sugar, spices, bay leaf, and 1 tablespoon of salt in a saucepan and bring to a boil. Add the garlic cloves and simmer for 5 minutes.
Place carrots, fennel wedges and greens, radishes, and garlic scapes, if using, in a quart jar.