Sweet And Sour Pickled Fennel Food

SWEET AND SOUR PICKLED FENNEL

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.

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

CRUNCHY COURGETTE PICKLE

Steps:

• Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
• Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
• Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

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.

SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR

Steps:

• Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
• In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
• Reduce heat to low and simmer, covered, for 15 to 20 minutes.
• Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
• Cover and store in the refrigerator up to 6 months.

ARMENIAN SWEET AND SOUR GARLIC PICKLES

Steps:

• Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid.
• Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil.
• Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.
• Cover and shake well.
• Store refrigerated for at least 2 weeks before eating.

SWEET-AND-SOUR QUICK PICKLES

Steps:

• Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

SWEET-AND-SOUR RED CABBAGE AND FENNEL

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
• Transfer to bowl. Garnish with re-served fennel fronds and serve.