Pickled fennel

Pickled fennel

By
From
Supernormal
Makes
2 cups
Photographer
Earl Carter

A great snack to start a meal or a wonderful accompaniment to raw fish.

Ingredients

Quantity Ingredient
125ml rice wine vinegar
75g sugar
1 tablespoon salt
2 tablespoons yuzu juice
1 large fennel bulb

Method

  1. In a small saucepan over medium heat, put the vinegar, 250 ml water, the sugar and salt and cook until the sugar has dissolved, taking care not to let it boil. Remove the pan from the heat and set aside to cool to room temperature.
  2. When the mixture is cool add the yuzu juice. Set this pickling liquid aside.
  3. Trim the stalks from the top of the fennel and cut the bulb in half. Using a mandoline, shave the fennel lengthways as thinly as possible then transfer it to a bowl. Pour the cold pickling liquid over the fennel, cover and refrigerate for at least 2 hours, or overnight, before using. Store in the refrigerator for up to 2 weeks.
Tags:
super normal
andrew
mcconnell
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