Indian-Spiced Fennel Pickles
Eva Kolenko
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Recipe information
Yield
Makes 2 quarts
Ingredients
2 medium fennel bulbs, sliced ⅛ inch thick
1 1-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
1 cup distilled white vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon yellow mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon ground turmeric
2 star anise pods
Special Equipment:
Two 1-qt. canning jars with lids
Preparation
Step 1
Divide fennel between jars. Bring ginger, garlic, vinegar, salt, granulated sugar, brown sugar, mustard seeds, coriander seeds, cumin seeds, turmeric, star anise, and 2 cups water to a boil in a medium pot, stirring to dissolve salt and sugar. Pour hot brine into jars and cover. Let cool, then chill.
Step 2
Do Ahead: Fennel can be made 2 months ahead. Keep chilled.
Nutrition Per Serving
For 32 servings (about 1/4 cup each): Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 370
