Kylee Newton's Citrus Pickled Fennel | Apple Cider Vinegar Recipe
Fennel is fantastic pickled and then added to salads. The citrus brings sweet and sour notes to the aniseed tones- so use it with lighter salads such as lamb’s lettuce, cucumber and feta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aspall.co.uk.
Cooking tools:
- Mandoline
- Kitchen scale
- Microplane
- Citrus press
- Mason jar
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paring knife
- Peeler
- Wooden spoon
- Airtight container
Ingredients
- 400ml Aspall organic cyder vinegar
- 150ml water
- 50g Billington’s golden granulated sugar
- 1 orange rind, finely sliced (no pith) or long zest
- 1 lemon rind, finely sliced (no pith) or long zest
- 2 limes (zest & juice)
- 1 tsp fennel seeds
- 1 tsp Maldon sea salt
- 1 tsp black peppercorns
- 1 tsp chilli flakes
- 3 medium fennel’s (bulb, stalks, leaves)
- 3 x 500ml Kilner jars
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