I have tumbled into love with pickled fennel. I always thought pickled onions were a great idea, but raw onions–they’re a little troublesome, aren’t they? Smelly. Sharp.
But pickled fennel. Gently crunchy. Slightly sweet. Very savory. Fresh. I top burgers with it. Mix it into salads. Stuff into pan bagnat.
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons coarse salt
- 1 fennel bulb, very thinly sliced
Place the first four ingredients in a small saucepan and bring to a boil to dissolve the sugar and salt. Then decant into a large bowl, and allow to cool for 5 minutes. When the mixture is still warm, add the fennel. Allow to steep for 20 minuets. Drain, and use.print this recipe