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Sweet-and-Tart Pickled Vegetables

You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.

  • Yield: Makes about 5 cups

Source: Martha Stewart Living, February 2006


  • 3 cups cider vinegar
  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons whole coriander seeds
  • 3/4 teaspoon whole fennel seeds
  • 3 dried bay leaves
  • 2 small bulbs fennel, cut into 3/4-inch wedges, and 6 small carrots, peeled and cut into 3-by-1/2-inch matchsticks (or substitute 1 1/4 pounds trimmed green beans for the fennel and carrots)


  1. Stir together vinegar, sugar, salt, coriander, fennel, and bay leaves in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Stir in green beans or fennel and carrots. Remove from heat; let cool completely. Cover, and refrigerate at least overnight or up to 1 week.

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