Crunchy, fresh and delicately spicy, this quick pickle is gorgeous served in a salad topped with creamy burrata or as an accompaniment to fish dishes.
INGREDIENTS
2 cups white wine vinegar
½ cup water
2 tablespoons sugar
1 tablespoon sea salt
1 fresh red chilli, thinly sliced
2 large heads of fennel, thinly sliced
METHOD
Bring vinegar, water, sugar and salt to a gentle simmer in a saucepan. Leave to cool to room temperature.
Place chilli and fennel in a 4-cup capacity, sterillised jar and top with the liquid. Seal jar and place in the fridge.
The pickles will be ready to eat in 2 hours but can be left in the fridge for up to 4 weeks after opening. The longer they’re left, the more sour they’ll be.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!