Sweet and Sour Pickled Fennel
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
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