Hands-On Time
20 Mins
Total Time
2 hours, 20 minutes (includes pickling)
Yield
Serves 8
Roland Bello

How to Make It

Step 1

Bring the vinegar, salt, sugar, garlic, jalapeño, caraway seeds, and 1 cup water to a boil in a medium saucepan. Simmer until the salt dissolves, about 1 minute. Remove from heat and let sit for 15 minutes.

Step 2

Pour over the fennel, cucumbers, carrots, and radishes in a large bowl. Cool completely, stirring occasionally, about 2 hours. Refrigerate in a jar for up to 1 week.

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