HOW TO MAKE QUICK PICKLED FENNEL
How to Make Quick Pickled Fennel is easy and perfect for a tangy side to many dishes like salads, sandwiches, fish and just straight out of the jar.
Provided by Tara Noland
Categories Side Dishes
Time P1DT20m
Number Of Ingredients 10
Steps:
- In a medium saucepan add in the fennel seeds, anise, peppercorns, vinegar, water, sugar, salt and orange peel.
- Bring to a boil and stir to dissolve the sugar and salt. Reduce heat and let simmer for 5 min.
- While the brine is simmering, add the sliced fennel and onion to the jar or bowl with a lid.
- Pour the brine through a fine mesh sieve and into the jar to cover the fennel completely. Run a knife around the edge inside the jar to release any air bubbles. Add more brine if needed or discard if you have too much. It will depend on the shape and size of your container and how large your fennel bulbs are.
- Let cool, seal tightly and then refrigerate. Wait 24 hours to serve.
- Will last up to 2-3 weeks in your refrigerator.
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 881 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
QUICK PICKLED FENNEL
Quick Pickled Fennel is a zippy condiment that works with just about anything you'll pull off your grill this season. It's great in salads, and I love to eat it straight out of the jar. Practically zero calories and over the top flavor!
Provided by Sue Moran
Categories condiment
Number Of Ingredients 8
Steps:
- Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel any tough outer layers away.
- Slice the trimmed bulb very thinly (1/8 inch) on a mandoline slicer, or with a very sharp knife.
- Fit the fennel slices tightly into a wide mouth quart mason jar. I like to add a few fennel fronds into the jar as well.
- Put the vinegar and water in a small saucepan with the spices. Heat to a boil, then pour everything into the jar with the fennel. Make sure the fennel is completely covered with pickling liquid. If not, add a little more water to top off.
- Let cool at room temperature, then cap and refrigerate. It's ready to enjoy as soon as it's chilled, and will keep up to a month, refrigerated.
FENNEL STEM PICKLES
These sweet and spicy fennel stem pickles from Beecher's Handmade Cheese founder Kurt Beecher Dammeier can be served on their own as a delicious snack or as a tangy topping to other dishes (like his popular World's Best Mac and Cheese).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together onion, oil, 1 tablespoon salt, and pepper. Spread onion mixture in an even layer on a rimmed baking sheet and transfer to oven. Bake until onions are tender and beginning to brown, about 15 minutes. Remove from oven and let cool to room temperature.
- In a small nonreactive saucepan, mix together vinegar, sugar, and remaining 2 1/2 teaspoons salt; bring to a boil over high heat, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in red pepper flakes, mustard seeds, chile powder, garlic powder, Chinese five spice, and turmeric.
- Place cooled onion mixture, fennel stems, cucumber, jalapeno, and bell pepper in two 1-quart glass jars or one 2-quart glass jar; toss to combine. Pour hot vinegar mixture over vegetables, adding water if necessary to cover. Cover jar and transfer to refrigerator; refrigerate at least 24 hours before serving, and up to 2 weeks.
CHARD STEM PICKLES
It occurred to me that pickling would be a great thing to do with wide chard stalks. They're crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Place the chard stalks in a jar or bowl.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the chard stalks, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the chard stems to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 563 milligrams, Sugar 25 grams
PICKLED CARROTS AND FENNEL WITH DILL AND CORIANDER
Yield makes 5 quarts
Number Of Ingredients 8
Steps:
- In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
- Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.
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