recipe
pickled fennel
Pickled Fennel has a mild
aniseed flavour and a lovely
crunch which goes very well
with smoked fish and cheese
as part of an antipasto
plate.
It can also be added to sour
cream, mayo and capers for a
fancy coleslaw dressing.
inely
- 3kg fennel ffi sliced
inely
- 1kg red onion ffi sliced
- 2tbsp salt
- 1.5 kg white sugar
- 1.5 lit white wine vinegar
- 1tbsp fennel seed
- 1tbsp celery salt
in
- 3 long red chillies ffi
inely
ffi sliced
Finely slice the fennel and onion and place in a
large colander, sprinkling each layer with some of
the salt. Leave over a bowl overnight. This salting
process not only draws water out of the vegetables,
it gives it a lovely crunchiness.
To make the pickling mixture, add the remainder of
the ingredients and bring to the boil.
Simmer for about 10 minutes.
Add the fennel and onion and bring to the boil again
and simmer for a further 10-20 minute, depending on
the desired end texture. Jar.
Note: This recipe works well with just onion and
it’s quite fun to play around with the spices eg.
Coriander seed and black mustard seed or caraway and
cloves.
10