What To Know
- This pickled fennel recipe – BBC is a culinary masterpiece that will tantalize your taste buds and add a touch of tangy elegance to your dishes.
- The fennel should pickle for at least 24 hours before serving, but it can be stored in the refrigerator for up to 2 weeks.
- Pickled fennel can be used as a condiment for salads, sandwiches, pasta dishes, pizzas, focaccia, seafood, and cocktails.
Unlock the vibrant flavors of pickled fennel with this delectable recipe from BBC. This culinary gem transforms humble fennel bulbs into a tangy and aromatic condiment that will elevate your meals to new heights.
Ingredients:
- 1 large fennel bulb (around 500g)
- 150ml white wine vinegar
- 100ml water
- 2 tablespoons caster sugar
- 1 teaspoon salt
- 6-8 black peppercorns
- 1 bay leaf
- 1 teaspoon fennel seeds
Instructions:
1. Prepare the Fennel:
- Trim the fennel bulb and remove the core.
- Thinly slice the fennel into half-moons.
2. Create the Pickling Liquid:
- In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and fennel seeds.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Submerge the Fennel:
- Place the sliced fennel in a clean glass jar.
- Pour the hot pickling liquid over the fennel, ensuring it is fully submerged.
4. Seal and Refrigerate:
- Seal the jar tightly and allow it to cool to room temperature.
- Transfer the jar to the refrigerator and let it pickle for at least 24 hours before serving.
Serving Suggestions:
- As a tangy condiment for salads, sandwiches, and grilled meats.
- To add a burst of flavor to pasta dishes, pizzas, and focaccia.
- As a topping for seafood, such as grilled salmon or roasted prawns.
- As a garnish for cocktails or mocktails.
Benefits of Pickled Fennel:
- Rich in dietary fiber, promoting digestive health.
- Contains antioxidants, protecting against cellular damage.
- Provides a good source of vitamins C and K.
- Low in calories and fat, making it a healthy snack option.
Variations:
- Add extra spices to the pickling liquid, such as coriander seeds, cumin seeds, or mustard seeds.
- Use different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a distinct flavor profile.
- Add thinly sliced carrots or celery to the jar for extra crunch.
Tips:
- Use fresh, high-quality fennel for the best results.
- Slice the fennel thinly to ensure even pickling.
- Store the pickled fennel in the refrigerator for up to 2 weeks.
- The pickling liquid can be reused to pickle other vegetables, such as onions or cucumbers.
#In Conclusion:
This pickled fennel recipe – BBC is a culinary masterpiece that will tantalize your taste buds and add a touch of tangy elegance to your dishes. Its versatility and health benefits make it a must-have condiment in any kitchen. Embrace the vibrant flavors of pickled fennel and elevate your meals to new culinary heights.
FAQ:
Q: How long does it take to pickle fennel?
A: The fennel should pickle for at least 24 hours before serving, but it can be stored in the refrigerator for up to 2 weeks.
Q: Can I use different types of vinegar?
A: Yes, you can use apple cider vinegar or balsamic vinegar for a different flavor profile.
Q: Can I add other vegetables to the pickle?
A: Yes, you can add thinly sliced carrots or celery for extra crunch.
Q: How can I use pickled fennel?
A: Pickled fennel can be used as a condiment for salads, sandwiches, pasta dishes, pizzas, focaccia, seafood, and cocktails.
