#Veganuary Day 11 Fennel pickle

img_3746I am feeling a bit lazy tonight so we are just having a chestnut sausage and casserole with jacket potatoes and Savoy cabbage.

But I wanted to share with you a little gem from another favourite book, this time Cornersmith. Cornersmith Cafe is in a suburb of Sydney and it works partly because it operates a fairly sophisticated barter system.  Local people bring their excess produce in exchange for fresh sourdough or pickles or pies. Wonderful.

So this recipe is lifted straight from Cornersmith and with thanks.  Great book.  Hope I can visit you one day!

Thinky slice two bulbs of Fennel. Mix them with a teaspoon of salt, a teaspoon of chilli flakes and a teaspoon of Fennel seed. So far so simple. It continues.

Pour 400ml cider vinegar in a saucepan with 100g caster sugar. Bring it to the boil and boil for 2 minutes then take off the heat.  Sterilise 3 standard sized jam jars (I swill it round with vodka) warm the jars slightly then pack with Fennel and pour in the vinegar. Wipe the tops with paper towel, then snap on the lids then release a quarter turn and put in a deep tray or saucepan full of boiling water – the water almost to the lid.  Let the water simmer away for 10 minutes then remove from the heat and tighten the lids.

Cool then store in a dark cupboard. When you open a jar, keep it in the fridge.

This is such a fresh, cool pickle. It is mild and full of flavour. Scrumptious.

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