How to pickle and preserve fennel
Finocchio cotto con limone ed aglio
Easy pickling and preserving prolongs an otherwise too short fennel season with several weeks. Here’s a recipe on how to preserve fennel.
The thing is that I adore fennel and like to use it in all kinds of salad, gratins and flans. And right now 3-4 giant bulbs can be bought for 1-2 euro at our local market. This is far more than even addicted fennel lovers we can possibly eat, so I’ve started preserving the veg with lemon and garlic. The preservation takes away the attractive crispiness of the raw fennel, but it prolongs the season with 2-3 months when kept in sterilized jars sealed with olive oil.
Afterwards the fennel can be reheated and served as a strong and aromatic sidedish to meat or cold as an antipasti starter. And the juice can be used as a tasty basis for a nice pasta sauce.
6 cloves of garlic
Salt, pepper and fresh rosemary
Clean the fennel and cut them in wedges
Peel garlic and fry them in olive oil till golden brown
Add fennel along with 1 liter of water and the lemon cut in halves.
Boil under lid for 30 minute until the sauce has been reduced by 2/3
Add salt and pepper to taste
Place the fennel in a sterilized jar.
Cover it with cooking liquid and a top layer of olive oil and seal the lid.
Preserved fennel will keep for 2-3 months in an airtight container.
Once opened the jar should be placed in the refrigerator.
You can sprinkle preserved fennel with fennel leaves, rosemary or rosemary flowers, and serve it with all kinds of meat.
More fennel recipes