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

Martha Stewart Living, February 2006

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Yield:
Makes about 5 cups
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Ingredients

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Directions

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  • 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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