Fennel Slaw/Relish

Fennel, cucumber, radish pickle

So one thing you should know about me is that I eat a lot of pickles. I am always looking for good pickle recipes, and this was inspired by, of all things, rutabagas. I owe you a post on rutabagas – they are actually quite delicious when pickled.

Fennel, cucumber, radish pickle

Anyway, this was a recipe for fennel and rutabaga pickles, but I had cucumber and radishes on hand, so I experimented with a fennel, cucumber, and radish pickle. Wow. That blew my mind, and I made some more when fennel became available at farmers’ market.

pickles

Eventually, radishes reached their peak, so I substituted carrots instead. It’s still quite good, though a bit crunchier. If you are looking for something that will give you a zip and zing, these pickles are for you. They complement just about everything.

I find that these are best julienned, rather than sliced, but you’re welcome to experiment and give them a try.

spanish tortilla and fennel slaw

Fennel Slaw/Relish adapted from Wise Acre Eatery

  • 1 bunch radish or carrots, julienned
  • 4-5 kirby cucumbers, julienned
  • 1 fennel bulb, julienned
  • 4 cloves garlic, sliced (I’ve also used green garlic)
  • 1 TB toasted fennel seeds (just heat them on a dry pan til fragrant and dark)
  • bunch of fennel fronds
  • 1 c apple cider vinegar
  • 1/2 c sugar
  • 2 c water
  • 1 TB salt
  • 1 tsp chili pepper flakes
  1. Put radish/carrots, cucumbers, fennel, garlic, fennel seeds, some fennel fronds in a quart jar. If they don’t fit, you can separate the jars and make them more less equal- just leave about an inch or so of headspace for the brine.
  2. Boil vinegar, sugar, water, salt, and pepper flakes together until sugar dissolves. Simmer for a bit (3-5 minutes) and then immediately pour into the jars.
  3. Let cool to room temperature and refrigerate.

Serving suggestions:
on top of cuban black beans with goat cheese and cilantro, top of fried or boiled eggs, in tuna salad, added to broiled/grilled fish, taco topping

Also, if you have an excess of fennel fronds, you can chop them up and kinda mash them to make fennel vinegar:

  • 1 cup or more of white wine vinegar
  • fennel fronds, chopped
  1. Boil 1 cup of white wine vinegar.
  2. Put fennel fronds in a mason jar and mash them with a fork or back of a spoon.
  3. Add white wine vinegar and mash a bit more. Let cool to room temperature. If there is room, you can add 1 cup more of white wine vinegar or to the top of the jar.
  4. Refrigerate and use in place of regular vinegar in salad dressing recipes.
Advertisements
This entry was posted in recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

One Response to Fennel Slaw/Relish

  1. putneyfarm says:

    We love fennel, this sounds great. thx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s