Wednesday, July 27, 2016
Pickled Fennel and Carrots
In a heavy pot, combine 2 cups of white vinegar, 2 cups of cider vinegar, 2 cups of sugar and 2 T. of sea salt. Add 1 tsp. whole black peppercorns and 1 tsp. whole fennel seeds. Bring this to a boil and let it simmer until the sugar and salt are dissolved. Layer thinly sliced carrots and fennel in a jar with some of the fennel fronds. Boil a dozen eggs, peel and add them to another jar with more fennel fronds. After the brine has cooled a while, ladle it over the vegetables and eggs and refrigerate for a week before eating. Shake the jar occasionally during that week.
PS....I was so busy today that I forgot to post this until very late. Sorry!