Quick Pickled Fennel
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 1 fennel bulb
- 1/2 onion, peeled
- 1 cup/250ml/8.8flozs. rice wine vinegar
- 1/2 cup/110g/3.9ozs. caster or superfine sugar
- 2 teaspoons fine salt
- 1 teaspoon pink peppercorns
- 2 bay leaves
Tips: make sure to use tongs and clean your jars and lids well with hot, soapy water and rinse well. This keeps for 1 month in the fridge.
Step 1 - First make the pickling mixture. Stir the vinegar, sugar and salt until the sugar dissolves. Place in a sterilised pickling jar with the pink peppercorns.
Step 2 - Cut the tops off the fennel (you can use these in soup) reserving some of the fronds. If there are any discoloured bits remove them with a vegetable peeler. Cut the fennel in quarters and remove the triangular core. Slice in a mandolin. Then mandolin the half onion.
Step 3 - Mix so that the onion and fennel slices are combined, then add to the pickling jar with the bay leaf (I like putting a leaf against the glass). Make sure that the vegetables are completely submerged. Ideally leave this for 24 hours before eating.