Wednesday, July 2, 2014


I love fennel.  I eat it raw, sautéed, roasted, even grilled.  I picked up two bulbs at the Cooperstown Farmers' Market this week from Berry Brook Farm.  This time of the year I usually slice it thin, throw in some thinly sliced jicama and red cabbage.  I decided that was too boring.

I love pickles.  I pickle many different things.  Bazinga!  Pickled fennel.  But it needed somebody to hang out with to cut the seriously licorice flavor fennel has.  I had purchased some Sherman onions from Hellers.  I find them to be more mild than regular white onions but not as sweet as Vidalia's.  Lucky for me I still have some (little bit now, have to buy more) of Nectar Hills apple cider vinegar. Here's how I did it:

1 cup white vinegar
1/2 cup apple cider vinegar
1/2 cup of water
1/4 cup honey (Nectar Hills, of course)
2 Tbs mustard seeds
1 Tbs fenugreek 
1 Tbs peppercorns
1 tsp red pepper flakes
3 small cloves of garlic, peeled and slightly crushed

Bring fluids to a boil, drop in honey and turn off the heat.  Then I toss in the spices and let sit to cool to room temp.  In the meantime, clean and slice fennel and onion.  When the vinegar mixture has cooled, pour over the veggies, cover, and put in the fridge for at least 24 hours.  The longer it sits in the fridge the more the favors marry.

Here's what you get:


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