SWEET AND SOUR PICKLED FENNEL
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of them! It can be served either as a side dish (contorno) or as a accompaniment to an aperitif. Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks.
Provided by Kim's Cooking Now
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT12h35m
Yield 8
Number Of Ingredients 7
Steps:
- Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
- Place sliced fennel in a colander and rinse well.
- Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
- Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 8.4 g, Fat 9.5 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 758.6 mg, Sugar 4.3 g
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bakir terzic
[email protected]This recipe is a great way to add a bit of tang and crunch to your next salad or sandwich.
Rich Escobar
[email protected]I love the bright and colorful appearance of this dish. It's sure to impress your guests.
Gujjar Baba302
[email protected]This recipe is a great make-ahead dish. I made it a few days ahead of time, and it was even better the next day.
Juliana Owusu
[email protected]I'm always looking for new and interesting ways to pickle vegetables, and this recipe fit the bill perfectly. The fennel turned out so flavorful and tangy.
Saroj Miya
[email protected]This recipe is a great way to use up leftover fennel. I had some leftover from a salad, and this was a great way to use it up.
Anju Poudel
[email protected]I found that the fennel was a bit too crunchy for my liking. I would blanch it for a few minutes before pickling it next time.
Tiffany Ortiz
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar by half next time.
Crystal Miller
[email protected]I'm not a huge fan of fennel, but I really enjoyed this recipe. The sweetness of the vinegar balances out the bitterness of the fennel, and the pickling process gives it a nice tang.
Logan Egan-Corboy
[email protected]This is a great recipe for a quick and easy side dish. I've made it several times, and it's always a hit.
Dominique Harris
[email protected]I love the way the fennel keeps its crunch in this recipe. It's a great contrast to the soft and tangy sauce.
Rana muzammil
[email protected]This recipe is an absolute delight! The sweet and sour flavors balance each other perfectly, and the fennel has a wonderful crunch. I served it as a side dish with roasted chicken, and it was a hit with my family.