Pickled Vegetables

• 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

1. 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.
2. Remove from the heat, and pour into a large bowl containing the fennel, carrot, radishes, and garlic.
3. Set aside and refrigerate for at least 24 hours.
4. Keeps well if refrigerated in its liquid for up to 2 weeks.

white wine vinegar, white wine, sugar, fennel seeds, coriander seeds, black peppercorns, anise, kosher salt, fennel, carrot, radishes, garlic

Taken from www.epicurious.com/recipes/food/views/pickled-vegetables-377047 (may not work)