John Myers
Ingredients for 1 servings:
- 1 ½ kg fennel, small bulbs (approx. 8 bulbs)
- 375 ml vinegar (white wine vinegar)
- 200 g cane sugar
- Salt
- 150 g shallot(s)
- 8 garlic cloves
- 1 tbsp black peppercorns
- 3 bay leaves
- 3 sprigs of thyme
- Fennel – Green
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
… for 3 glasses of 700 ml each
Clean and wash the fennel. Wash and dry some of the fennel greens for later use, then set them aside. Halve the fennel bulbs and blanch them in boiling salted water for 10 minutes. Drain in a colander. Bring the vinegar, sugar, and a pinch of salt to a boil with 375 ml of water. Add the peeled shallots and garlic cloves along with the peppercorns. Bring to a boil and simmer for another 5 minutes. Now add the fennel bulbs, shallots, and garlic cloves to the jars. Add a bay leaf, a sprig of thyme, and some fennel greens to each jar. Bring the fennel stock back to a boil and pour it over the vegetables while it’s still hot. Seal the jars immediately. Stored in a cool, dark place, the pickled fennel will keep for about 3 months. Alternatively, simply replace the garlic with 3 small dried or 1 fresh red chili pepper per jar. The dried pods are cooked with the fennel, and the fresh ones are placed in the jar. When preparing fennel, buy only firm white bulbs with fresh green fennel leaves and crisp, undried stems without bruises.
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