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This afternoon you find me pickling Fennel. I have somehow just discovered Real Food’s reduced fruit and veg bin! I bagged myself 4 rather sorry looking looking Fennel bulbs for the tidy sum of 80p. After a small amount of grooming (chopping off the squishier, brown bits) and finely slicing, i popped them in a sterilised jar (one which has been boiled for 10 minutes) with my own brand of pickling juice. In about a week we will have lovely marinated Fennel which will last for about 3 weeks- save!

(Vegan, gluten- free)
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  • 4 bulbs of Fennel
  • 200ml Apple Cyder Vinegar
  • 50ml White Wine Vinegar
  • juice of 1 Lemon and 1 Orange
  • teaspoon of Mustard Seeds and whole Peppercorns
  • 2 teaspoons of Sea Salt
  • 2 tablespoons of Sugar
  • 8 Cloves
    photo copy
  1. Whilst your jar is sterilising, chop the tops, bottoms and tougher insides off your fennel
  2. Finely slice and arrange on a plate, sprinkle with the salt
  3. In a medium pan, heat the vinegars, citrus juices, sugar and spices until they just reach boiling point, remove from the heat
  4. Tip your fennel into the jar (you’ll have to get your fist in there to squash them all down)
  5. Carefully tip the liquid in, leaving 1 centimetre from the top, screw on the lid and shake to combine all the ingredients
  6. Leave for a minimum of 2 days before eating.
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