With Pickling coming back in 2012/13, I vowed that in 2014 I would get in the kitchen and learn this age old skill. Today my uber talented friend Scott (master of all that is food) stopped by the kitchen to help me dip my toe in the so called pickle pool. We started with what you would categorize as a “novice” quick easy pickle, ready to eat in 20min! Below is our attempt at one of Scott’s favorite recipes from French Revolution. He recommends it on sandwiches, salad, on a lobster roll, or just as great spring/summer side. Now get Pickling!
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons coarse salt
- 1 fennel bulb, very thinly sliced
Place vinegar, water, sugar, and salt in a small saucepan. Bring the Mixture to a boil to completely dissolve the sugar and salt. Next, decant into a large bowl, and allow to cool for 5 minutes. When the mixture is still warm, add the fennel and allow it to steep for 20 minuets. Drain and voila!