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Sweet and Sour Pickled Fennel
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
10835 minutes
Tangy Italian pickled fennel, perfect as a side or appetizer.
Ingredients:
  • 1 pound fennel bulbs, cored and sliced
  • 3 cups water
  • 2 cups white wine vinegar
  • 1 tablespoon kosher salt
  • 0.5 cup turbinado cane sugar
  • 0.33333334326744 cup extra virgin olive oil
  • 3 tablespoons chopped fresh chives
Instructions:
  • Check 2 jars for cracks and rust on the rings, and discard any damaged ones. Place them in simmering water while preparing the fennel. Clean new lids and rings in warm, soapy water.
  • Rinse the sliced fennel thoroughly in a colander.
  • In a large saucepan, bring water, vinegar, and salt to a boil. Add fennel, sugar, olive oil, and chives, stirring to combine. Boil for 3 minutes.
  • Using a slotted spoon, transfer the fennel from the cooking liquid into sterilized jars. Fill the jars with the hot liquid, leaving a 1/2-inch headspace. Wipe the jar tops clean, seal with lids, and tighten securely.
  • Prepare a large stockpot with a rack on the bottom, fill halfway with water, and bring to a boil. Gently lower jars (2 inches apart) into the water using a jar lifter. Add more boiling water if needed to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  • Using a jar lifter, carefully take out the jars from the stockpot and place them on a kitchen towel, spaced several inches apart. Allow them to cool for 12 to 24 hours. Gently press the center of each lid to check for a secure seal. Store the jars without the rings in a cool, dark spot for 1 week before enjoying.

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