- makes 200 g serves
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 cup cider vinegar
- 1 cup water
- 2 tbsp caster sugar
- 1 tsp salt
- 1 small head of fennel, sliced finely lengthways on a mandolin
Cooling time 5 minutes
Instructions
- Place the vinegar, water, sugar and salt together in a saucepan and bring to the boil. Remove from the heat and allow to cool.
- Once the liquor reaches room temperature, pour it over the finely sliced fennel you have resting ready and waiting in a bowl.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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