Fennel Pickles

1. 1

   Toast all the seeds in a pan till fragrant

2. 2

   Place water, vinegar, toasted seeds, sugar, salt, and lemon slices into a pot and bring to a boil.

3. 3

   Meanwhile, slice the stalks and fronds off the bulb. Trim the stalks and use a vegetable peeler to remove the more fibrous outer skin, then slice them in half. Reserve the fronds.

4. 4

   Slice the bulb down the middle from top to bottom. Remove the core.

5. 5

   Separate the fennel by it's natural layers, then slice each layer into 1-inch wide strips. I also like to take a vegetable peeler to the outermost layer since that can also tend to be a little more fibrous than the tender inner layers.

6. 6

   Once the brine is boiling, remove it from the heat. Add the fennel and fronds.

7. 7

   Allow to cool, uncovered.

8. 8

   Once completely cool, store the fennel and brine (being sure to keep all the seeds but remove the lemon) in a jar or air-tight container and place in the fridge. Wait 24 hours before eating. I don't know how long they stay good for, they never last long enough for me to find out.

* Per serving · 4 servings · Values may vary.

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