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.
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