2 small fennel bulbs, trimmed and cut into 1/4-inch-thick wedges
2 Kirby cucumbers, cut into sticks
3 medium carrots, cut into sticks
3 radishes, halved or quartered if large
Fat 0g (sat 0g)
How to Make It
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.
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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