Lightly Pickled Fall Root Vegetables | Santa Cruz Farmers Markets

Ingredients

• 1½ cups white wine vinegar
• 1¾ cups water (or substitute ⅔ cups white wine, ⅔ cups water)
• 2½ tablespoons sugar (optional)
• ½ bay leaf
• 4 thyme sprigs
• ½ dried cayenne pepper or a pinch of dried chile flakes
• ½ teaspoon coriander seeds
• 2 whole cloves
• 1 garlic clove, peeled and cut in half
• A generous pinch of salt, to taste (the brine should be just slightly salty)
• 2 bunches carrots, peeled and sliced
• 2 shallots, sliced
• 1 bunch small turnips, peeled and sliced
• 1 to 2 cloves garlic
• 1 large fennel bulb (or 2 medium), sliced