- 2/3 cup sugar
- 1 tsp salt
- 1 cup white vinegar
- 2 cloves garlic, crushed
- 1/2 jalapeno or serrano, seeded and cut into ribbons
- 3 carrots, thinly sliced
- 1 bulb fennel, thinly sliced
- 1 onion, cut into thin half moons
- 1 celery root, peeled and thinly sliced
In a large bowl, add sugar, salt, and vinegar and stir until sugar has dissolved. Add garlic, chile, carrots, fennel, onion, and celery root and stir. Cover with plastic wrap and let sit at room temperature, 1-2 hours.
If desired, pack vegetables into jars, cover with brine and lids, and refrigerate.