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.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.