Lightly Pickled Fall Root Vegetables : Foodwise

Name: Lightly Pickled Fall Root Vegetables : Foodwise
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

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Adapted from the recipe for Fresh-Pickled Vegetables from The Art of Simple Food. A good tasty use for a variety of fall vegetables is vinegar pickles. Unlike f

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