Quick-pickled fennel from Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs (page 166) by Julia C. Skinner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bay leaf or thyme sprigs for rosemary, white or pink peppercorns for green peppercorns, and apple cider vinegar or white balsamic vinegar for white wine vinegar. Pickle for 18 to 24 hours before eating.

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