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!