makes
600 ml
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
600 ml
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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.
Fennel image by Benito Martin.
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.
