Pickled Fennel

Preparation info
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By Sat Bains

Published 2012

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For the Pickled Fennel

  • 100 ml vinegar
  • 100 g caster sugar
  • ½


Gently warm the vinegar and add the sugar to dissolve. Place in the fridge to cool. Slice the fennel wafer-thin and add the liquid. Compress on full and store until needed. The fennel is best served straight from the fridge.