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Fennel pickle
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Tangy pickled fennel with zesty orange, aromatic coriander, and a hint of spicy chilli - a must-have for any meal.
Ingredients:
  • 185ml (3/4 cup) white wine vinegar
  • 125ml (1/2 cup) water
  • 30.00 gm caster sugar
  • 2.40 gm salt
  • 1 (about 400g) fresh fennel
  • 6 strips orange rind
  • 1 tsp coriander seeds
  • 2 small dried chillies (optional)
Instructions:
  • In a small saucepan over medium heat, combine vinegar, water, sugar, and salt. Let it simmer for 3 minutes, then set aside.
  • Prepare the fennel by removing the core and thinly slicing it using a mandolin. Divide the fennel, along with the rind, coriander, and chilies, between two sterilized jars. Press firmly with a spoon, then pour in the hot liquid. Seal the jars and set them aside to cool. Allow the flavors to meld for 2-3 days before opening and enjoying.

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