Pickled fennel & celery

Pickled fennel & celery

By
From
The Hang Fire Cookbook
Makes
1 x 1 litre jar, or 2 x 500ml jars

Pickled fennel is great with pretty much most meats, especially lamb and chicken. You can use it to add to an extra level of loveliness to ’slaws and salads. We love to have a little arsenal of pickled veg in our storecupboard. It can really make the difference between a great dish and an outstanding one, plus it brings out our inner mad scientist staring at Darwinian-like jars of weird and wonderful pickled vegetable specimens.

Ingredients

Quantity Ingredient
2 large fennel bulbs, including green fronds
or 3 medium fennel bulbs, including green fronds
6 celery sticks, cut in thirds and sliced lengthways
300g white sugar
2 tablespoons fine sea salt
500ml white wine vinegar
3 strips pared lemon rind, white pith removed, cut into thin lengths
1 fresh dill sprig

Method

  1. Trim the base from the fennel bulbs and remove the tough outer layers. Cut into large chunks or strips, making sure not to make them too thin, otherwise they’ll go soft. Reserve the green fronds for later. Cut the celery sticks into long matchsticks.
  2. In a large non-reactive saucepan, bring the sugar, salt and vinegar to a gentle boil over medium heat, turn the heat down to low, stirring until the sugar and salt have completely dissolved. Give it a quick taste, add a little more sugar or salt to your liking. Put in the lemon rind, fennel and celery, then cover and turn off the heat. Allow to steep for 5 minutes.
  3. Wrap the fennel fronds and dill sprig around your fingers to make a nest and put at the bottom of your sterilised jars (see recipe note). Pack in the fennel and celery pieces on top. Slowly pour over enough vinegar mixture to cover the veg by at least 3–5cm. Give the jar a tap to release any air bubbles – feel free to prod the veg with a clean spoon handle, too. Leave in a cool, dark place to mature for at least 1 week before opening. The pickled veg should keep for 6–12 months. This will keep for 3 weeks once opened if stored in the fridge.

How to sterilise your jars

  • To sterilise jars, preheat the oven to 140°C. Wash the jars in hot soapy water and rinse them well. Place them upside down in the oven for 30 minutes. Remove carefully and turn them the right way up, being careful not to touch the insides. When done, immediately fill your sterilised jars as described above.
Tags:
barbecue
BBQ
Southern
America
Deep South
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