This fennel pickle is a very simple and quick to make and it will last for at least a week in the fridge. It’s a handy little condiment to have lying around and it will bring a delicate crunch and tang to any number of cheese and salumi. It is also a nice addition to a salad.
- 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
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.
Cooling time 5 minutes
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.