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.
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.
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.
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
- 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.
- 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.
- Let cool to room temperature and refrigerate.
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
- Boil 1 cup of white wine vinegar.
- Put fennel fronds in a mason jar and mash them with a fork or back of a spoon.
- 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.
- Refrigerate and use in place of regular vinegar in salad dressing recipes.