Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quick-Pickled Chile-Orange Fennel
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- Level: Easy
- Total: 6 hr 35 min (includes chilling time)
- Active: 5 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 50
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 234 mg
The sweet anise flavor of fennel is enhanced with the heat of chiles de arbol and the fruity citrus aromas from orange peel in these quick pickles. Perfect for snacking, they’re a spicy, sour and sweet treat that can be made with any bulb of this extra crispy veggie.
- Level: Easy
- Total: 6 hr 35 min (includes chilling time)
- Active: 5 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 50
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 234 mg
Ingredients
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Directions
Special equipment:
a 1-quart jar- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar, chiles and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the fennel, fennel fronds, and orange zest into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.
