Sweet and Sour Pickled Fennel

Sweet and Sour Pickled Fennel
Sweet and Sour Pickled Fennel

Sweet and Sour Pickled Fennel

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 264 kcal

Ingredients
  

  • 1 pound fennel bulbs cored and sliced
  • 3 cup of water
  • 2 cups white wine vinegar
  • 1 tbsp kosher salt
  • 1/2 cup turbinado cane sugar
  • 1/3 cup olive oil extra virgin
  • 3 tbsp fresh chives chopped

Notes

Investigate two containers for splits and rings for rust, disposing of any damaged ones. Inundate in stewing water until the fennel has prepared — Wash new, unused covers and rings in warm, sudsy water.
Spot cut fennel in a colander and flush thoroughly.
Join water, vinegar, and salt in a huge pot and heat to the point of boiling. Include the fennel, sugar, olive oil, and chives; blend to join. Heat back to the end of boiling and cook for 3 minutes.
Expel fennel from the cooking fluid with an opened spoon and pack into disinfected containers. Fill the jars with the hot cooking fluid, leaving 1/2-inch headspace. Wipe the highest points of the cups with a perfect fabric. Spot tops on the containers and fix.
Spot a rack in the base of an enormous stockpot and fill most of the way with water. Heat to the point of boiling and lower containers 2 inches separated into the boiling water utilizing a holder. Pour in additionally boiling water to cover bumps by at any rate 1 inch. Bring to a moving boil, spread, and procedure for 15 minutes.
Expel the containers from the stockpot with a container lifter and let lay on a kitchen towel, a few inches separated, for 12 to 24 hours. Press the focal point of every top with a finger to guarantee the cover does not go up or down. Evacuate the rings for capacity and store in a cold, dull zone for multi-week before expending.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 20g, Protein 35g, Fat 4g
Keyword Pickled Fennel, Sweet and Sour
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