PICKLED FENNEL
Serve this quick pickle between courses to cleanse the palate.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 pints
Number Of Ingredients 6
Steps:
- Wash three pint jars with lids in hot soapy water, and rinse well. (You can use canning jars and lids, but you don't have to.)
- Wash fennel, and cut away any bruises or bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from orange. Remove any pith from peel.
- Bring 1 1/2 cups water, vinegar, salt, and sugar to a boil in a large pot.
- Meanwhile, fill each jar halfway with fennel. Place 1 orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 3/4 inch of space beneath the rim.
- Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of beneath the rim of each jar. Place lids on jars, and let stand until cool. Store jars in refrigerator; serve within 3 to 5 days.
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Linda Casselbury
[email protected]This is a great recipe for a healthy and flavorful snack. The pickled fennel is also a great addition to salads and sandwiches.
Ndubisi abbah
[email protected]I love the versatility of this recipe. I've used it to make pickled fennel spears, pickled fennel salad, and even pickled fennel pizza. It's always delicious.
Muzamil Sheikh
[email protected]I've made this pickled fennel recipe several times and it's always a hit. It's the perfect balance of sweet and sour and the fennel is always crispy and flavorful.
Junior Gray
[email protected]I'm new to pickling and this recipe was a great place to start. The pickled fennel turned out great and I'm excited to try pickling other vegetables.
Laura Vanes
[email protected]These pickled fennel are so easy to make and they're so delicious. I love to snack on them as a healthy alternative to chips.
Ama Nyamewaa (Mz Emily)
[email protected]I'm not a fan of the anise flavor of fennel, but I still enjoyed this recipe. The pickling process mellowed out the flavor of the fennel and made it much more palatable.
Ld
[email protected]I love the sweet and sour flavor of these pickled fennel. They're the perfect addition to a salad or sandwich.
Martie Schoeman
[email protected]This recipe is a great way to use up leftover fennel.
Isabel Ramirez
[email protected]I'm not sure what went wrong, but my pickled fennel turned out really mushy. I think I might have overcooked it.
Romeo Hippolyte
[email protected]I followed the recipe exactly and the pickled fennel turned out perfect. I'll definitely be making this again.
takis edie
[email protected]I'm not a big fan of fennel, but I actually really enjoyed this recipe. The pickling process mellowed out the flavor of the fennel and made it much more palatable.
Husnain rajpoot
[email protected]This is my new favorite way to eat fennel. It's so refreshing and flavorful.
chico fehr
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the pickled fennel!
islamic center
[email protected]These pickled fennel are so addictive! I can't stop snacking on them.
Md Jasimuddin
[email protected]The fennel was a bit too sour for my taste, but I think that's just a matter of personal preference. I'll try using less vinegar next time.
Michael Cruz
[email protected]I love the simplicity of this recipe. Just a few ingredients and a little bit of time, and you have a delicious and healthy snack or side dish.
Matthew Valadez
[email protected]This pickled fennel recipe is a game-changer! The fennel turned out incredibly crunchy and flavorful, with a perfect balance of sweet and sour. I served it as a side dish to grilled salmon, and it was a hit with the whole family.