| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pantry, Soup/stews, Pickles |
3 |
Pints |
INGREDIENTS
| 3 |
lb |
Fennel (about 9 bulbs) |
| 1 |
md |
Orange |
| 2 |
c |
White vinegar |
| 5 |
tb |
Kosher salt |
| 2 |
tb |
Sugar |
| 6 |
|
Whole pieces star anise |
INSTRUCTIONS
1. Wash 3 pint jars and lids with hot soapy water and rinse well. (You can
use canning jars and lids, but you don't have to.)
2. 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 the orange.
Remove any pith from peel.
3. Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large
pot.
4. Meanwhile, fill each jar halfway with fennel. Place 1 piece of 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 1/4 inch of
space beneath the rim.
5. Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2
inch of space beneath the rim of each jar. Place lids on jars and let stand
until cool. Store in refrigerator; serve within 3 to 5 days.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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