Summary

Ingredients

• 1 ½ kg fennel, small tubers (approx. 8 pieces)
• 375 ml vinegar, (white wine vinegar)
• 200 g cane suar
• salt
• 150 g shallot (s)
• 8 clove (s) garlic
• 1 tablespoon peppercorns, black
• 3 bay leaves
• 3 sprigs thyme
• Fennel green

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Instructions

1. Clean and wash the fennel. Wash, dry and set aside some fennel green for later use. Halve the fennel bulbs and blanch in boiling salted water for 10 minutes. Drain in a colander.
2. Bring the vinegar, sugar and a pinch of salt to the boil with 375 ml of water. Add the peeled shallots and garlic cloves with the peppercorns. Bring to the boil and cook for another 5 minutes.
3. Now pour the fennel bulbs, shallots and garlic cloves into the glasses. Place a bay leaf, a stalk of thyme and some fennel green in each glass.
4. Bring the fennel stock to the boil again and pour it hot over the vegetables. Close the jars immediately.
5. The pickled fennel will keep for approx. 3 months if stored in a cool and dark place.
6. An alternative: Simply replace the garlic with 3 small dried or 1 fresh red chilli peppers per glass. The dried pods are also cooked, the fresh ones are placed in the glass.
7. For processing, only buy firm white tubers with fresh green fennel and crunchy, non-dried stems without bruises, if possible.