SWEET AND SOUR PICKLED FENNEL
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of them! It can be served either as a side dish (contorno) or as a accompaniment to an aperitif. Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks.
Provided by Kim's Cooking Now
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT12h35m
Yield 8
Number Of Ingredients 7
Steps:
- Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
- Place sliced fennel in a colander and rinse well.
- Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
- Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 8.4 g, Fat 9.5 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 758.6 mg, Sugar 4.3 g
QUICK PICKLED FENNEL
Quick Pickled Fennel is a zippy condiment that works with just about anything you'll pull off your grill this season. It's great in salads, and I love to eat it straight out of the jar. Practically zero calories and over the top flavor!
Provided by Sue Moran
Categories condiment
Number Of Ingredients 8
Steps:
- Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel any tough outer layers away.
- Slice the trimmed bulb very thinly (1/8 inch) on a mandoline slicer, or with a very sharp knife.
- Fit the fennel slices tightly into a wide mouth quart mason jar. I like to add a few fennel fronds into the jar as well.
- Put the vinegar and water in a small saucepan with the spices. Heat to a boil, then pour everything into the jar with the fennel. Make sure the fennel is completely covered with pickling liquid. If not, add a little more water to top off.
- Let cool at room temperature, then cap and refrigerate. It's ready to enjoy as soon as it's chilled, and will keep up to a month, refrigerated.
HOW TO MAKE QUICK PICKLED FENNEL
How to Make Quick Pickled Fennel is easy and perfect for a tangy side to many dishes like salads, sandwiches, fish and just straight out of the jar.
Provided by Tara Noland
Categories Side Dishes
Time P1DT20m
Number Of Ingredients 10
Steps:
- In a medium saucepan add in the fennel seeds, anise, peppercorns, vinegar, water, sugar, salt and orange peel.
- Bring to a boil and stir to dissolve the sugar and salt. Reduce heat and let simmer for 5 min.
- While the brine is simmering, add the sliced fennel and onion to the jar or bowl with a lid.
- Pour the brine through a fine mesh sieve and into the jar to cover the fennel completely. Run a knife around the edge inside the jar to release any air bubbles. Add more brine if needed or discard if you have too much. It will depend on the shape and size of your container and how large your fennel bulbs are.
- Let cool, seal tightly and then refrigerate. Wait 24 hours to serve.
- Will last up to 2-3 weeks in your refrigerator.
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 881 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PICKLED FENNEL
Serve this quick pickle between courses to cleanse the palate.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 pints
Number Of Ingredients 6
Steps:
- Wash three pint jars with lids in hot soapy water, and rinse well. (You can use canning jars and lids, but you don't have to.)
- Wash fennel, and cut away any bruises or bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from orange. Remove any pith from peel.
- Bring 1 1/2 cups water, vinegar, salt, and sugar to a boil in a large pot.
- Meanwhile, fill each jar halfway with fennel. Place 1 orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 3/4 inch of space beneath the rim.
- Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of beneath the rim of each jar. Place lids on jars, and let stand until cool. Store jars in refrigerator; serve within 3 to 5 days.
HEIRLOOM TOMATO SALAD WITH PICKLED FENNEL
Provided by Michael Anthony
Categories Salad Tomato Appetizer Vegetarian Backyard BBQ Lunch Spice Fennel Summer Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For pickled fennel:
- Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.
- Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.
- DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.
- For assembly:
- Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.
- Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
- Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
FENNEL STEM PICKLES
These sweet and spicy fennel stem pickles from Beecher's Handmade Cheese founder Kurt Beecher Dammeier can be served on their own as a delicious snack or as a tangy topping to other dishes (like his popular World's Best Mac and Cheese).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together onion, oil, 1 tablespoon salt, and pepper. Spread onion mixture in an even layer on a rimmed baking sheet and transfer to oven. Bake until onions are tender and beginning to brown, about 15 minutes. Remove from oven and let cool to room temperature.
- In a small nonreactive saucepan, mix together vinegar, sugar, and remaining 2 1/2 teaspoons salt; bring to a boil over high heat, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in red pepper flakes, mustard seeds, chile powder, garlic powder, Chinese five spice, and turmeric.
- Place cooled onion mixture, fennel stems, cucumber, jalapeno, and bell pepper in two 1-quart glass jars or one 2-quart glass jar; toss to combine. Pour hot vinegar mixture over vegetables, adding water if necessary to cover. Cover jar and transfer to refrigerator; refrigerate at least 24 hours before serving, and up to 2 weeks.
PICKLED FENNEL
Steps:
- Cut fennel bulbs in two vertically. Slice out and discard solid core and slice each piece very thinly, horizontally. Place fennel in colander in sink or large bowl, and sprinkle with salt; toss to mix. Let rest for 1 hour.
- Using a zester that removes in strips, remove half the zest from orange and lemon. Juice orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling water for several minutes.
- Combine salted fennel and orange and lemon strips, and toss well to mix. Pack mixture into jar and set aside.
- In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed peppercorns. Bring just to a boil, stirring to dissolve sugar. Pour mixture into jar of fennel, using a skewer to remove air bubbles and allow all liquid to fit in. Seal jar with lid and allow to cool. Marinate at room temperature for two days; may be stored at room temperature for up to 2 weeks.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 214 milligrams, Sugar 6 grams
GRILLED BRISKET WITH PICKLED FENNEL
You've probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It's all about giving this underrated cut the attention it deserves - let the dry marinade flavours penetrate and tenderise the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won't believe how good it tastes either.
Provided by Guy Turland
Yield 5-6 servings
Number Of Ingredients 16
Steps:
- To make the pickled fennel, sterilize a large mason jar. Remove the lid and put it and the jar in a large saucepan of water over high heat. Bring to the boil and let it sit for 10 to15 minutes. Put the jar and the lid on a clean tea towel to dry.
- Put the vinegar, 1 cup water, sugar, cloves, and fennel seeds in a large saucepan over medium heat. Bring to a simmer, reduce the heat to low and stir to dissolve the sugar. Add the fennel to the saucepan with the pickling liquid and bring it back to a simmer. Cook for 7 to 8 minutes, or until the fennel is tender.
- Transfer the fennel and liquid to the sterilized jar. Tap the jar as you pour in the liquid to release any air bubbles. Seal the jar well with its lid.
- Fill a medium saucepan with water over high heat. Put the jar in the boiling water, turn the heat off and allow it to sit there for 20 minutes, to create a vacuum seal. Set aside the jar on a cloth to cool down completely.
- Meanwhile, make the spice mixture for the brisket. Use a mortar and pestle or food processor to grind or process the garlic powder, coriander, paprika, brown sugar, black pepper and sea salt to a coarse powder.
- Rub some of the spice mixture into the brisket on all sides, put in a ziplock bag or covered baking dish and add the remaining spice mixture. Put in the fridge and marinate for at least 5 hours or overnight.
- Preheat the barbecue to high. Take the brisket out of the ziplock bag. The dry spice mixture will have drawn moisture from the meat, so give it a light wipe before placing it on the barbecue. Cook for 30 minutes, turning every 5 minutes, to create a beautifully dark colour and crust.
- Reduce the heat to low and cook for 2 1/2 hours, turning every 30 minutes and brushing with the remaining spice mixture every 10 to 20 minutes. Remove the brisket from the heat, wrap in foil and allow to rest for 20 minutes before slicing.
- I like to serve this brisket on a massive platter with the pickled fennel, a few brioche slider buns, slaw, lemon wedges and aïoli.
More about "pickled fennel food"
QUICK PICKLED FENNEL SALAD | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 25 mins
- To make the pickled fennel, quarter the fennel bulb and cut out the core. Using a sharp knife, thinly slice the fennel lengthwise into long, thin strips. In a medium bowl, toss together the fennel, orange zest, salt, and vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- To make the salad, add the olives, carrots, and olive oil to the bowl with the fennel and its juices. Toss gently with a wooden spoon. Sprinkle with the fennel fronds and serve.
PICKLED FENNEL RECIPE - A RECIPE FOR QUICK PICKLED FENNEL ...
From honest-food.net
5/5 (1)Total Time 35 minsCategory Condiment, Side DishCalories 145 per serving
- Cut the fennel bulbs into large chunks. Make them whatever size you want, but trim any edges that are very thin -- and remember people will eat these by the piece, so cut accordingly.
- Bring the sugar, salt and vinegar to a boil. Add the fennel or anise seeds, if using. The mixture should be tasty. If it is too sour, you can add a little water, but not more than 1/2 cup. Add the lemon zest. Once the canner is boiling, add the fennel pieces to the vinegar mixture, cover it and turn off the heat. Let it steep for 5 minutes.
- In the clean jar, wrap the fennel fronds into the bottom so they surround it like a nest. Pack in the fennel pieces on top of the fronds; you want the fennel to come up only to the fill line on the jar (roughly the base of the neck). Pour in the vinegar mixture slowly, rotating the jar on the countertop to release air bubbles. Pour enough to cover the fennel by at least a 1/2 inch. Use a butter knife or chopstick to remove any stray air bubbles.
- Seal the jar and process in the canner (water should be between 200°F and boiling) for 15 minutes. Let it stand to cool on a rack.
SPICY PICKLED FENNEL WITH CHILI FLAKES RECIPE - SARSON'S
From sarsons.co.uk
Category PicklingEstimated Reading Time 50 secs
OUR 10 BEST FENNEL RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
QUICK FENNEL FRIDGE PICKLE - NOT QUITE NIGELLA
From notquitenigella.com
5/5 (2)
PICKLED FENNEL RECIPE : SBS FOOD
From sbs.com.au
4.2/5 (14)Category SideCuisine Italian
PICKLED FENNEL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 12Estimated Reading Time 2 minsCategory Preserve
QUICK PICKLED FENNEL WITH ORANGE RECIPE - SERIOUS EATS
From seriouseats.com
Servings 1Total Time 24 hrsCategory Sides
17 REASONS TO COOK WITH MORE FENNEL - SAVEUR
From saveur.com
PICKLED FENNEL RECIPE - COUNTRY LIVING MAGAZINE
From countryliving.com
Servings 4Total Time 2 hrs 10 minsEstimated Reading Time 1 minCalories 60 per serving
- Place sliced fennel, a few fronds from fennel tops, water, vinegar, salt, and sugar in a small bowl.
- Stir to dissolve salt and sugar. Cover and let stand in refrigerator for about 2 hours or up to overnight.
- To serve, drain thoroughly and garland pickled fennel around a serving of Buttermilk Fresh Cheese.
PICKLED FENNEL - NZ HERALD
From nzherald.co.nz
Author Kylee NewtonEstimated Reading Time 1 min
- Make your brine by placing all the ingredients, apart from the fennel, into a pan and gently warming until the sugar and salt has dissolved. Cool to room temperature.
- Wash the fennel, cut off the stalks and leaves and slice the whole bulbs into ½ cm strips with a mandoline. Chop up the stalks and keep the leaves.
- Arrange the sliced bulbs with the chopped stalks and leaves neatly in the warm sterilised jars, to about 1cm from the rim of the jar.
ROAST CHICKEN WITH PICKLED FENNEL AND CANDIED WALNUTS ...
From foodandwine.com
5/5 (1)Category ChickenServings 4Total Time 3 hrs 30 mins
- In a large bowl, whisk the sea salt into 4 1/2 cups of water until dissolved. Add the chicken and cover with a plate, pressing so the chicken is submerged in the brine. Refrigerate for 1 hour. Transfer the chicken to a rack, pat dry with paper towels and refrigerate for 1 hour more.
- In a small saucepan, combine the rice vinegar, sugar, salt and cloves. Cook over moderate heat, stirring occasionally, until the sugar dissolves, 5 minutes. Transfer the sliced fennel to a heatproof bowl and pour the hot brine over it. Press plastic wrap on the fennel so it’s submerged and marinate at room temperature for 1 1/2 hours.
- In a saucepan, simmer the orange juice over moderately high heat until reduced by half, about 15 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until reduced to 1/3 cup, 7 to 8 minutes. Remove from the heat and whisk in the lemon juice. Transfer to a bowl and whisk in the oils in a slow, steady stream. Season the dressing with salt and pepper.
PICKLED FENNEL SALAD WITH PUY LENTILS - KRUMPLI
From krumpli.co.uk
Reviews 2Category Side Dish RecipesCuisine Modern EuropeanTotal Time 30 mins
- Place the white wine vinegar, water, peppercorns, mustard seeds, sugar and one tablespoon of salt in a pan and bring to the boil.
- When the vinegar pickling mix comes to a boil remove from the heat and allow to cool for 2 minutes before pouring over the fennel and shallots. Picking out the peppercorns now avoids eating them later.
QUICK PICKLED BEETS AND FENNEL – MADISON EATS FOOD TOURS
From madisoneatsfoodtours.com
Estimated Reading Time 2 mins
PICKLED FENNEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4/5 Total Time 1 hr 30 minsServings 1Calories 37 per serving
40 FOODS YOU CAN PICKLE - ALLRECIPES
From allrecipes.com
Author Hayley Sugg
DILL-PICKLED FENNEL – HOMEMADE DELICIOUS RECIPES
From recipesmomy.com
Estimated Reading Time 2 mins
HOW TO MAKE PICKLED FENNEL - FOOD COMMUNITY, RECIPES ...
From food52.com
Estimated Reading Time 2 mins
PICKLED FENNEL - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
Estimated Reading Time 3 mins
COD LOIN WITH PICKLED FENNEL, GRILLED ... - FOOD CULTURE
From ateriet.com
Estimated Reading Time 4 mins
QUICK CUCUMBER AND FENNEL PICKLE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (2)Category Side DishCuisine GlobalTotal Time 35 mins
PICKLED FENNEL RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 12 hrs 20 mins
PICKLED FENNEL RECIPE - JOSHUA MCFADDEN | FOOD & WINE
From foodandwine.com
Servings 1Total Time 4 hrs 30 minsCategory Pickling
PICKLED FENNEL POTATO SALAD - EDIBLE MADISON
From ediblemadison.com
COD SCAMPI, PICKLED FENNEL, DILL TARTARE — THOMAS FRAKE
From thomasfrake.com
QUICK PICKLED FENNEL | FRENCH REVOLUTION
From frenchrevolutionfood.com
PICKLED FENNEL | THE TAHINI GODDESS
From thetahinigoddess.com
FENNEL RECIPES - BBC GOOD FOOD
10 BEST PICKLED FENNEL RECIPES | YUMMLY
From yummly.co.uk
10 BEST PICKLED FENNEL RECIPES | YUMMLY
From yummly.com
HOMEMADE PICKLED FENNEL – SARA'S KITCHEN GARDEN
From sarabackmo.com
PICKLED BEETS WITH FENNEL SEED AND ORANGE - FOOD.CRS
From food.crs
PICKLED FENNEL SLAW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PICKLED FENNEL - FOOD WINE GARDEN
From foodwinegarden.com
PICKLED FENNEL RECIPE - RECIPEYUM
From recipeyum.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love