Recipe: orange and fennel pickle from The Modern Preserver
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern Preserver, Kylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her orange and fennel pickle recipe with you. Try it with steamed white fish or burrata.
Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.
Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.
Remove from the heat and leave to cool slightly.
Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.
Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.
Add a couple of the reserved fennel leaves to each jar and seal
Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.
Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.
Remove from the heat and leave to cool slightly.
Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.
Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.
Add a couple of the reserved fennel leaves to each jar and seal
Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern Preserver, Kylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her orange and fennel pickle recipe with you. Try it with steamed white fish or burrata.
Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.
Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.
Remove from the heat and leave to cool slightly.
Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.
Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.
Add a couple of the reserved fennel leaves to each jar and seal
Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
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