Fennel & Orange Pickle - Kylee Newton - Another Pantry

Name: Fennel & Orange Pickle - Kylee Newton - Another Pantry
Ingredients: Remove from the heat and leave to cool slightly.; Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.; Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.; Add a couple of the reserved fennel leaves to each jar and seal.; Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.; Keeps for up to 4–6 months unopened. Once opened, keep in the fridge and eat within 4 weeks.

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Savor the aniseed flavor of fennel paired with zesty oranges in these easy-to-make pickles. Perfect for spring and early autumn, they complement grilled fish.

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Ingredients

Remove from the heat and leave to cool slightly.
Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.
Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.
Add a couple of the reserved fennel leaves to each jar and seal.
Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
Keeps for up to 4–6 months unopened. Once opened, keep in the fridge and eat within 4 weeks.