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Pickled Fennel St. Clements

 2 medium bulbs fennel, trimmed
 1 1/2  teaspoons fine sea salt
 1 orange
 1 lemon
 1 cup white wine vinegar
 2 tablespoons sugar
 1/4 teaspoon black peppercorns, crushed.

1. Cut fennel bulbs in two vertically. Slice out and discard solid core and slice each piece
very thinly, horizontally. Place fennel in colander in sink or large bowl, and sprinkle with salt;
toss to mix. Let rest for 1 hour.

2. Using a zester that removes in strips, remove half the zest from orange and lemon. Juice
orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling
water for several minutes.

3. Combine salted fennel and orange and lemon strips, and toss well to mix. Pack mixture
into jar and set aside.

4. In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed
peppercorns. Bring just to a boil, stirring to dissolve sugar. Pour mixture into jar of fennel,
using a skewer to remove air bubbles and allow all liquid to fit in. Seal jar with lid and allow
to cool. Marinate at room temperature for two days; may be stored at room temperature for
up to 2 weeks. Yield: 1 quart.