Pickled Fennel
yield
2 lbs
servings
32
expiration date
4
ADDITIONAL PREP RECIPE
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ingredients
- Fennel Bulb - 2 lbs
- Light brown sugar - 2 cups
- Sherry Vinegar - 1 cup
- White wine vinegar - 4 cup
- Kitchen White Wine - 3 cups
- Mustard Seed - 4 TBSP
- Black Peppercorn - 2 Tbsp
sourcing
PROCEDURE
- Gather all ingredients
- In a saute pan, combine the mustard seeds and peppercorns and toast over medium flame until fragrant, about 1 minute. DO NOT BURN
- Cut the fennel in half up from the core and then using a mandolin slice the fennel as thinly as possible but ensuring it still retains its form, then lay into a metal 1/3 pan
- In a medium size pot combine the toasted mustard seed, toasted peppercorn, sugar, vinegars and white wine.
- Bring to a boil and then lower to a simmer
- Simmer for 5 minutes to allow the flavors to blend
- Pour the hot mixture over the sliced fennel
- Allow to cool at room temperature.
- Label, refrigerate, reserve for service
CRITICAL CONTROL POINT
VIDEO