Our Pickled Fennel Recipe is so simple to make and so versatile you can swap the fennel out for any other veggies you desire !
- 2 cups white wine vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon fennel seeds
- 1 large fennel bulb
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.
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.