Pickled fennel with ORANGE? ew...until I read the blog at the above link. I wasn't a big fennel fan, actually raw fennel still repulses me. It used to be out at my grandparents house during holidays and every year I would turn my nose up at it. NOT THIS YEAR (as long as it's pickled that is!) :)
This is a recipe I will be making in large batches, because it's THAT good.
For those of you who make your own broth, be sure to save the fronds and leggy parts of the fennel. I took my tops and added them to my chicken bone/veggie bits bag in the freezer.
Start by chopping off the tops, cutting the bulbs in half and then cutting out the hard inner core. Then slice them as thin as you can.
WALA! Place in a bowl and add salt...then let sit according to the directions.
Then slice up your oranges and cut them into quarters or even by section.
Mix the oranges with the fennel and add some pepper!
I was a bit disappointed no one guessed what the ingredients these were HERE.
It's ok you can leave me some love on this blog or on my facebook wall instead ;)
Then stuff the mix into your mason jars, and fill with the pickling mix. Since this is a quick pickle, you can put it straight into the fridge, wait 48 hours and then dig in. I waited 2 weeks before I opened my jar, and then ate it over the course of the next 2 weeks. IT.IS.AMAZING. We use it in salads, on pita bread and on sausages.
Liz (my sister-in-law who inspired me to start my pickling adventures, as well as my loyal pickling follower) you will love this. If you don't have time to make it this summer, tell me and I will have one ready when you come home :)
If there is something you would like to see me pickle, let me know in the comment box below! I'm on the hunt for a new veggie!