Ingredients
- 1 large fennel bulb
- 2 small carrots,
- 2 Tbsp grated ginger
- 1 Tbsp chopped garlic
- 2 cups water
- ½ cup seasoned rice vinegar
- ½ cup apple cider vinegar
- 1 Tbsp red pepper flakes (optional)
- 2 tsp salt
Pickled Fennel & Carrots
Method
- Combine washed, peeled and thinly sliced fennel and carrots in a 4 cup mason or preserving jar In a large bowl, combine the rest of the ingredients and mix well
- Pour over fennel and carrots until the jar is completely filled
- Close tightly and refrigerate for 24 hours
Comments
Thanks to Brydone Organic Growers – fennel, and to Wairuna Organics – carrots for providing the ingredients used in the demonstration at the market
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