Pickled cucumbers with fennel

Pickled cucumbers with fennel

By
From
New Middle Eastern Food
Makes
1 kg
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Wash 700 pickling cucumbers, then prick them all over with a thin skewer or toothpick. Evenly trim the stalks of 6 baby fennel bulbs and cut the bulbs into quarters lengthwise. Prick 4 bullet chillies all over with the point of a small knife. Sterilise two 500 ml jars. Working in layers, pack each jar with half the cucumbers, half the fennel, 2 chillies, 4 cloves garlic, 1/2 tablespoon fennel seeds, 1/2 tablespoon coriander seeds and 1/2 cinnamon stick.
  2. Bring 1 litre water, 150 ml white-wine vinegar, 60 g salt and 2 tablespoons sugar to the boil in a large, non-reactive saucepan. Pour the boiling liquid into the jars, ensuring there are no air pockets and that the vegetables are submerged. Seal the jars and turn them upside down a few times to distribute the ingredients evenly. Leave in a cool, dry place for a week before using. The pickles will keep in the refrigerator for up to a month after opening.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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