Herbies Spices Recipes
Pickled Baby Fennel
Description
Pickling is a time-honoured way of preserving produce in season.
Ingredients
At a glance
Miscellaneous
Vegetables & Vegetarian Dishes
Makes
1 300 mL jar
2 baby fennel bulbs or 1 large one
2 teaspoons pure salt
1 cup (250mL) apple cider or white wine vinegar
¼ cup (80mL) water
2 teaspoons Herbie’s Spices Pickling Spice
2 tablespoons white sugar
Methods/steps
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Wash and trim fennel bulbs, discarding tough outer layer and green stalks. Reserve a few leafy fronds.
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Slice bulbs in half from top to base, remove hard core. Slice finely from top to bottom.
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Place in non-metal bowl with reserved fronds and toss salt through. Cover and set aside overnight.
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Rinse thoroughly under running water, drain and rinse again. Drain well and pack into sterilised 300mL jar.
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Bring vinegar, water, pickling spices and sugar to boil, reduce heat and simmer 10-15 minutes, or until reduced to 250mLs.
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Pour pickling solution over fennel and seal jar.
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Refrigerate 2 days before using.
Additional Tips
Recipe suitable for other vegetables ie carrot, cauliflower florets, zucchini or cucumber slices etc.
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