Cucumber And Fennel Meze Recipe

Name: Cucumber And Fennel Meze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound very young cucumbers or better yet, Persian cucumbers; 2 very young fennel bulbs; 3 Thai bird chilis or similar hot pepper; 10 cloves garlic, peeled and left whole; 1 teaspoon fennel seeds; 1 tablespoon coriander seeds; 1 cinnamon stick, broken into several pieces; 1/2 teaspoon red pepper flakes (or to taste) optional; 3 cups white vinegar; 1 cup water; 3 tablespoons sugar; 2 tablespoons kosher salt; 1 bay leaf; 1 teaspoon black peppercorns; olive oil to taste

Servings: persons

1 pound very young cucumbers or better yet, Persian cucumbers
2 very young fennel bulbs
3 Thai bird chilis or similar hot pepper
10 cloves garlic, peeled and left whole
1 teaspoon fennel seeds
1 tablespoon coriander seeds
1 cinnamon stick, broken into several pieces
1/2 teaspoon red pepper flakes (or to taste) optional
3 cups white vinegar
1 cup water
3 tablespoons sugar
2 tablespoons kosher salt
1 bay leaf
1 teaspoon black peppercorns
olive oil to taste

1
Cut your cucumber into 1/2-inch spears. You may need to quarter or half them. Young Persian cucumbers can often be left whole. You are looking for uniformity, so use your judgment.
2
Trim the fennel bulbs evenly, and cut them lengthwise into quarters. retain the fronds for garnish. Remove some of the core, keeping the layers intact. Slice these into 1/2-inch slices.
3
Put the cucumbers, fennel, Thai chilis and garlic cloves into a low-sided large baking dish.
4
Add all the remaining ingredients to a large, non-reactive, saucepan. Bring the mixture to a boil. Remove the pan from the heat and let it cool some for about 5 minutes. Then poor the hot liquid over the cucumber fennel mixture, stirring to coat well. The liquid should nearly cover all the ingredients. If not add a bit more water.
5
Let the mixture cool completely. You may then cover the dish and move it into the refrigerator. They will be ready to eat in about 4 hours, but will be at their best if you wait until the next day before eating them. Serve chilled on a family style platter with a bit of the marinade and a good drizzle of fruity olive oil. Garnish with fennel fronds.

191

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound very young cucumbers or better yet, Persian cucumbers, 2 very young fennel bulbs, 3 Thai bird chilis or similar hot pepper, 10 cloves garlic, peeled and left whole, and more.

Yes, Cucumber And Fennel Meze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber And Fennel Meze

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