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Pickled Fennel

Date Added: Nov 19, 2010 Continental Vegetarian
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Prep Time

5 mins

Cook Time

0 mins

Ready In

5 mins

Serving

6

*to adjust serving size click on "serving box".

Description

Pickled fennel, a perfect component for salad, seafood or chicken. The pickling process takes atleast 24 hours to be sure to make this in advance.


Ingredients

  • 2  Each Fennel Bulbs
  • 1
  • 1  Cup(s) Water
  • 2
  • 1/2  Cup(s) Apple Cider Vinegar
  • 3
  • 1  Tea Spoon(s) Celery Salt
  • 4
  • 1  Table Spoon(s) Pickling Spice
  • 5
  • 1  Table Spoon(s) Mustard Seed
  • 6
  • 2  Table Spoon(s) Garlic, minced
  • 7
  • 1  Each Bay Leaf
  • 8
  •  To Taste Tobasco Sauce
  • 9

Directions

    1. Using a mandolin, shave fennel very thin
    2. In a large sauce pot, add water, vinegar, celery salt, pickling spice, mustard seed, garlic and bay leaf
    3. Bring to a boil then quickly remove from heat
    4. Pour into a stainless steel bowl submerged in an ice bath
    5. Whisk to cool
    6. Pour into a large mixing bowl
    7. Add fennel and a few dashes of Tobasco sauce, mix well
    8. Pour into an air tight container and refrigerate for atleast 24 hours
    9. Pour into a fine mesh siev to strain liquid
    10. Serve over salad or anything you like!

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