It’s been a while since I made anything from The Joy of Pickling so I decided to go back to the original experts and make this pickled fennel recipe. This recipe is particularly exciting because it uses juice in addition to vinegar…mind blown. And in case you’re a fennel newb like me and not sure how to deal with those funny-looking bulbs, here’s a helpful guide on how to cut fennel properly.
The orange combo for this recipe is a match made in flavor heaven (leave it to Martha to verify) but I found another good spice combo option here that I would definitely try in the future.
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