Pickled Radishes and Fennel
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inspiration: Pickling vegetables is a great way to prolong the goodness of summer when they are at their peak. We wanted an earthy and tart flavor to accompany a ceviche we were pairing with watermelon. The picked fennel and radishes came out so great that we had to share with you all! Hope you enjoy - this would be great along side any fish, on a sandwich, or anything grilled.
ingredients:
- 3 cups fennel (about 1 large bulb)
- 3 cups radishes
- 1 cup white wine vinegar
- 1/2 cup red wine vinegar
- 1 cup filtered water
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon anise seeds
- 1/4 teaspoon fennel seeds
- 1 tablespoon sea salt
- 1 tablespoon white sugar
method: Trim and clean fennel bulb and radishes. Using a mandolin, thinly slice the fennel and radishes.
In a saucepan, over medium heat, add the peppercorns, anise seeds, fennel seeds, and stir until lightly toasted. Add the vinegars, water, sea salt, and sugar and stir to combine. Turn up the heat to high and bring the mixture to a boil just to dissolve the salt and sugar. As soon as the mixture is boiling, add the fennel and radishes and remove from heat immediately to cool. Once cool, store pickled fennel and radishes in sterilized mason jars with liquid to cover or serve as desired.
entertaining notes: This can be made ahead and will last in the fridge for about 4 weeks in the mason jars and about 1 week otherwise.
Yields: makes about 32 ounces (approximately 2 mason jars)
