PICKLED FENNEL
Serve this quick pickle between courses to cleanse the palate.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 pints
Number Of Ingredients 6
Steps:
- Wash three pint jars with lids in hot soapy water, and rinse well. (You can use canning jars and lids, but you don't have to.)
- 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 orange. Remove any pith from peel.
- Bring 1 1/2 cups water, vinegar, salt, and sugar to a boil in a large pot.
- Meanwhile, fill each jar halfway with fennel. Place 1 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 3/4 inch of space beneath the rim.
- Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of beneath the rim of each jar. Place lids on jars, and let stand until cool. Store jars in refrigerator; serve within 3 to 5 days.
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