Pickled Fennel

….Have you tried fennel pickles? Fennel pickles, which were placed uniquely on top of the steak, had a slightly different sweetness and less sourness compared to regular pickles, making them crisp and not too overpowering in flavor, creating a new combination with the meat. I remember the taste, so I made the pickles with minimal seasoning. When thinly sliced fennel pickles are placed on food, they stimulate the appetite visually. Raw vegetables are great, but they can be a little dull. Quick pickling softens their texture while maintaining that natural crunch. Tangy vinegar and subtle spices elevate plain vegetables to gourmet status. And if you’re looking to eat healthier or lose weight, this is perfect.

Serve: 1000 ml-1115 ml bottle x 1

Time: 25 minutes

Ingredients:

1. 2 small fennel bulb, thinly sliced
2. 1.5 cups water
3. 1.2–1.5 cups rice vinegar(or apple cider vinegar)
4. 1 tsp sugar
5. 2 tbsp sea salt
6. 2 garlic cloves, chopped
7. 1 tsp red pepper corns
8. 1/2 tsp fennel seeds
9. 3–4 pieces fresh Meyer lemon peel
10. some thyme and fennel leaves

Cooking Instructions:

1. Thinly slice the fennel bulb using a mandoline slicer.

2. Add the sliced fennel, garlic, red pepper corns, fennel seeds, thyme, and fennel leaves to a glass jar.

2. Heat a sauce pot over medium heat and combine water, vinegar, sugar, sea salt, and lemon peel in the sauce pot.

3. Bring it to a boil and stir until the sugar and sea salt have dissolved.

4. Turn off the heat and pour the liquid into the glass jar, ensuring that it just covers the fennel.

5. Let it cool to room temperature, then place the lid on the jar and transfer it to the refrigerator. Pickled fennel will store in the refrigerator for up to 3–4 weeks.

You can also view this recipe on Instagram.

https://www.instagram.com/p/Cy0niQ-rneL/