Pickled Fennel and Carrots

I am so busy with wedding things that I might be posting sporadically.  I'll try to throw something up as often as I can though.  I have a big party coming up which means another meat and cheese platter.  I'm making condiments and pickles to go on it and here is a new recipe I made this morning.  

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!


Anonymous said…
I have never eaten pickled carrots or fennel, I think this is a must try :-)

have a great day!


I'm still enjoying my pickled carrots! I threw some cauliflower in with them too. Next I'm going to try my hand at pickled beets because I have a couple of beets left over from making borscht. And yes, the beets came from My Rare One's garden!
I love your recipes and this one for Pickled Carrots & Fennel looks yummy.
GREAT idea. Also looks quite beautiful in the jar.
Guillaume said…
I've never had pickled carrots or fennels, I didn't know it existed. I used to have pickled eggs as a kid, which I loved. Last time I had pickled eggs was in a local pub a few years ago, must have been 2008, I was unemployed and I had this as lunch. You make me want to have some again.
chickpea678 said…
Yum! And a great homemade gift idea--thank you!