Yesterday I did a harvest table for my vegan / vegetarian family. This fennel pickle was one of the items on the table. I love the flavour and trust they did too.
For the past two years we have decided to spend our wedding anniversary celebrations at a destination. Somewhere close enough for us to drive there in a couple of hours. We go away with friends whose anniversary is a few days after ours. Last year Dave and I chose the place we would stay and this year it was the turn of John and Dorothy. We go the last official working day of the year so it also marks the start of the slow down between the middle of December and the beginning of January. This year we had a fair amount of alcohol to drink. Frankly, a lot more was consumed knowing all we had to do was walk back to our rooms. I certainly indulged but slept it off with a really long sleep.
I woke up with a slightly fragile head but we were all in the same boat. Breakfast was quiet and we had a good fry up to soak up the residual alcohol. On the drive home I was in a bit of a pickle. I started feeling car sick but did not want to say anything. But by the time we arrived at the lunch venue we had chosen I was feeling very nauseous. I could not eat lunch and when we got home I snacked on dry crackers. Thankfully it did not detract from the celebrations and by the time our actual anniversary rolled around I was feeling much better. I used this fennel pickle to make a salad with steamed potatoes, blanched green beans and freshly seared tuna. The dressing was made using the liquid I had pickled the fennel in. The perfect antidote to a heavy night.
Click on the links for conversions and notes.
- 1 large fennel bulb with fronds
- 4 baby fennel
- 1 whole dried red chilli
- 400mls apple cider vinegar
- 150mls water
- 50g fructose
- Zest from 2 oranges
- Zest from 1 lemon
- 7.5mls yellow mustard seeds
- 2.5mls black peppercorns
- 7.5mls flaked salt
- 10 fennel fronds from the large fennel
- Cut the fennel fronds off the large fennel and set 10 aside
- Cut the stalk end off the fennel bulbs and slice thinly using a mandoline or sharp knife
- Place the fennel, chilli, vinegar, water, fructose, zest, seeds, peppercorns and salt into a large stainless steel sauté pan
- Bring to a simmer over a medium temperature, stirring until the fructose has dissolved
- Simmer for 5 minutes and then remove from the heat
- Allow to cool before placing the fennel into a sterilised glass jar
- Pour as much liquid into the jar as will fit, up to 1cm from the rim
- Tap to remove the air bubbles, the top with the fennel fronds
- Seal and store for at least 48 hours (and up to 6 months) in a cool, dark cupboard
- Once opened, refrigerate and eat within 4 weeks
Dave and I have started our December holidays. I will pop into my blog every now and then to read and reply to comments. Wishing all of you who celebrate a blessed Christmas.
Inspiration published on Lavender and Lime December 24:
- 2015 – Mixed Seed Crackers
- 2014 – Oakhurst Guesthouse
- 2013 – Crêpes Filled With An Orange-Infused Chocolate Mousse
- 2012 – Merry Christmas