Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 tuber / s fennel, small
- 750 ml water
- 0.5 teaspoon ½ salt
- 5 cloves garlic
- 5 small onion (s)
- 500 ml white wine vinegar
- 5 tablespoon white wine
- 3 tablespoon sugar
- 1 teaspoon peppercorns, black
- 125 ml olive oil
- 1 stalk rosemary
Print Recipe
Pin Recipe Instructions
- Clean, wash and halve the fennel bulbs. Bring the water to the boil with salt, cook the fennel in it for 10-12 minutes. Measure out 500 ml of cooking water and set aside.
- Peel the garlic and onions, cut the onions into wedges. Distribute the fennel, garlic, onions and rosemary between the glasses.
- Bring the cooking water, vinegar, wine, sugar and peppercorns to the boil, stir in the oil, pour into the glasses until just below the rim. Close the lid and cook in the automatic cooker at 80 ° C for 20 minutes.
- If available, you can also add fennel green to the glasses.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below