Wednesday, July 27, 2016

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!