Sweet fennel pickles

Ingredients

• 2 fennel bulbs
• 125 ml (4 fl oz) rice wine vinegar
• 125 ml (4 fl oz) white wine vinegar
• 1 tbsp sea salt
• 3 tbsp granulated (raw) sugar
• 1 tsp coriander seeds
• 1 tsp fennel seeds

You will need 1 x 600 ml or 2 x 300 ml jars for this recipe.

Instructions

Rinse the fennel bulbs and remove the stalks. Cut the fennel into thin slivers and put them into a clean jar or plastic container.

Combine the vinegars, salt, sugar and 125 ml (4 fl oz) of water in a medium-sized pan and continue to simmer over a medium to high heat.

Add the coriander and fennel seeds and simmer over medium to high heat for 5 minutes. Pour the hot pickling liquid over the fennel in the jar. Put the lid on, then cool and refrigerate.

Your pickles will be ready to eat in 5 days and will keep for up to 2 weeks in the fridge.

Recipe from Pickled by Freddie Janssen (Hardie Grant Books, $29.99, hbk).

Fennel image by Benito Martin.

View our Readable feasts review and more recipes from the book here.