Try this Pickled Fennel - Martha Stewart Living recipe, or contribute your own.

Still searching for what to cook ?

Name: Pickled Fennel - Martha Stewart Living
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 5 tb Kosher salt; 3 lb Fennel (about 9 bulbs); 2 tb Sugar; 6 Whole pieces star anise; 1 md Orange; 2 c White vinegar

Find the most delicious recipes here

INGREDIENTS

5 tb Kosher salt
3 lb Fennel (about 9 bulbs)
2 tb Sugar
6 Whole pieces star anise
1 md Orange
2 c White vinegar

Pints

INSTRUCTIONS

1. Wash 3 pint jars and lids with hot soapy water and rinse well. (You can use canning jars and lids, but you dont have to.) 2. Wash fennel and cut away any bruises or bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from the orange. Remove any pith from peel. 3. Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large pot. 4. Meanwhile, fill each jar halfway with fennel. Place 1 piece of orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 1/4 inch of space beneath the rim. 5. Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in refrigerator; serve within 3 to 5 days. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & Posted to MM-Recipes Digest V4 #036 by John Merkel on Feb 3, 1997.

NOTES

Alert editor

Pickled Fennel - Martha Stewart Living

5 tb Kosher salt
3 lb Fennel (about 9 bulbs)
2 tb Sugar
6 Whole pieces star anise
1 md Orange
2 c White vinegar

1. Wash 3 pint jars and lids with hot soapy water and rinse well. (You can  use canning jars and lids, but you dont have to.)    2. Wash fennel and cut away any bruises or bad spots; trim ends and slice  into very thin rings. Cut three 1-inch-long strips of peel from the orange.  Remove any pith from peel.    3. Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large  pot.    4. Meanwhile, fill each jar halfway with fennel. Place 1 piece of orange  rind and 2 pieces star anise on top of fennel. Fill jar with remaining  fennel, using the back of a clean spoon to pack it down. Leave 1/4 inch of  space beneath the rim.    5. Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2  inch of space beneath the rim of each jar. Place lids on jars and let stand  until cool. Store in refrigerator; serve within 3 to 5 days.    Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>  Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on  Feb 3, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Pint (700g)
Recipe Makes: 3 Pints

Calories: 147
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5816.9mg		201 %
Potassium 84.3mg		2 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 29.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 147

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe