Ingredients with Measurements:
- 2 medium-sized fennel bulbs, thinly sliced
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 2 bay leaves
Special equipment needed:
- 1-quart mason jar with lid
Step-by-step instructions:
1. In a medium-sized saucepan, combine white wine vinegar, water, granulated sugar, kosher salt, fennel seeds, black peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
2. Add the thinly sliced fennel to the saucepan and stir to combine. Remove from heat and let cool for 10 minutes.
3. Transfer the pickled fennel and the liquid to a 1-quart mason jar.
4. Seal the jar tightly with a lid and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling the pickling liquid
- Refrigerate the pickled fennel
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 70
- Total fat: 0g
- Sodium: 590mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 13g
- Protein: 1g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white wine vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
- Coriander seeds or cumin seeds can be used instead of fennel seeds.
Variations:
- Add sliced red onion or garlic to the pickling liquid for extra flavor.
- Use different spices such as mustard seeds or allspice berries.
- Add a splash of orange juice or zest for a citrusy twist.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the fennel.
- Let the pickled fennel sit in the refrigerator for at least 2 hours before serving to allow the flavors to develop.
- The pickled fennel can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the pickled fennel in a sealed jar in the refrigerator for up to 2 weeks.
Reheating instructions:
- The pickled fennel does not need to be reheated.
Presentation ideas:
- Serve the pickled fennel as a side dish or a condiment for sandwiches, burgers, or tacos.
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Pickled fennel pairs well with grilled meats, seafood, or roasted vegetables.
Suggested side dishes:
- Serve pickled fennel with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavors.
- If the pickled fennel is too salty, rinse it with cold water before serving.
Food safety advice:
- Make sure to use a clean and sterilized mason jar to prevent contamination.
- Keep the pickled fennel refrigerated at all times.
Food history:
- Fennel has been used in Mediterranean cuisine for centuries and is known for its licorice-like flavor.
- Pickling was a common method of preserving food before refrigeration was invented.
Flavor profiles:
- The pickled fennel has a tangy and slightly sweet flavor with a hint of fennel and black pepper.
Serving suggestions:
- Serve pickled fennel as a side dish or a condiment for sandwiches, burgers, or tacos.
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