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Introduction: Pickled fennel is a delightful and tangy treat that enhances any meal with its unique flavor profile. Its crisp texture and sweet, aniseed-like taste pair wonderfully with a variety of dishes, including salads, sandwiches, and fish. In this article, we’ll show you how to prepare an easy and flavorful pickled fennel recipe at home, so you can enjoy the taste of pickled fennel whenever you like.
Ingredients:
2 medium fennel bulbs
1 cup white wine vinegar (or apple cider vinegar)
1 cup water
2 tablespoons sugar
1 tablespoon salt
1 garlic clove, thinly sliced
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 small dried chili (optional for some heat)
Fresh dill sprigs (optional)
Instructions:
Prepare the Fennel: Begin by trimming the fennel bulbs. Cut off the stalks and fronds, leaving the bulb intact. Slice the fennel thinly, using a sharp knife or mandolin for even slices.
Make the Pickling Liquid: In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, fennel seeds, peppercorns, and dried chili (if using). Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Pickling the Fennel: Once the pickling liquid has come to a boil, reduce the heat and let it simmer for about 2 minutes. Remove the saucepan from heat.
Pack the Fennel: In a clean, sterilized jar, pack the sliced fennel tightly. If you're using fresh dill, add a few sprigs to the jar for an extra burst of flavor.
Pour the Pickling Liquid: Carefully pour the hot pickling liquid over the fennel slices, making sure they are completely submerged. If needed, press down with a spoon to remove air bubbles.
Seal and Cool: Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop. For best results, let the fennel pickle for about 48 hours before consuming.
Serving and Storage Tips:
Pickled fennel is best served chilled, directly from the jar or as part of a dish like a salad or a sandwich.
It can be stored in the refrigerator for up to two weeks. Make sure the fennel is submerged in the pickling liquid to maintain freshness and prevent spoilage.
Variations:
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