Pickling Veggies rock !

Our Pickled Fennel Recipe is so simple to make and so versatile you can swap the fennel out for any other veggies you desire !

Pickled Fennel Recipe
Ingredients
  • 2 cups white wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon fennel seeds
  • 1 large fennel bulb
Instructions
  1. Sterilise a large mason jar by removing lid and placing in a large saucepan of water. Bring to the boil and let it sit for 10-15 minutes.

    Place vinegar, water, sugar, cloves and seeds in a large saucepan. Bring to a simmer over a low heat, stirring to dissolve sugar.

    Place fennel in pickling liquid. Bring liquid back to a simmer. Cook for about 7-8 minutes, or until fennel is tender.

    Transfer fennel and liquid into sterilised jar. Tap jar as you pour to release any air bubbles. Put lid on.

    Place a saucepan of simmering water on the stove. Add jar and allow it to sit there for about 20 minutes, to create a vacuum seal.

    Remove jar and place on a cloth to cool down completely.

Recipe Notes

NOTE: Do not put hot jar in the fridge or on a cold bench. The hot glass will explode if it comes in to contact with a cold surface.

Harissa King Prawns
Prep Time
25 mins
Total Time
25 mins
 


Course: Snack
Cuisine: Healthy
Servings: 6 people
Ingredients
  • 12 king prawns
  • 3 red chili's
  • 1 garlic cloves
  • 1 teaspoons salt
  • 1 teaspoons fennel seed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 cup yogurt
  • 1 lemon juice nad rind
  • 1 cup coriander
Instructions
  1. In a food processor or mortar and pestle beat all ingredients together until smooth paste.

    In a bowl toss king prawns with harissa and marinate for 15-30 minutes. 

    Pre heat BBQ to a medium heat, place the king prawns on the BBQ for 5-10 minutes until golden.

    To make sauce, mix yogurt, lemon and coriander together.

    Serve prawns in a bucket with dipper sauce on the side and lemon for squeezing. 

Join the discussion 6 Comments

  • Bathilde says:

    This looks sick and I can’t wait to try it. I love love love fennel, especially with basil, chilli and a squeeze of lemon.
    Could you use coconut sugar as an alternative to normal sugar??

    thanks 🙂

  • Elaine says:

    I’m making this recipe as my first attempt at canning! I’m excited to see how it goes! I’m going to ship a jar of this to my friend who is also into pickling and canning as well.

  • Andrew says:

    I bought a book named ‘Pickled’ by Freddie Janssen in Target (or maybe Big W I cant remember) Its got loads of cool pickle recipes in it. Try the bourbon and chili okra fries…. drools… and do a youtube video on it.

  • Roberto says:

    How long would you recommend to sit in the fridge for a nicer taste? And once it is open how long it is still safe to keep it?

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