Fennels are in season - and we certainly have extra time on our hands during lockdowns in Melbourne. Ande recently made a spicy version of her favourite Pickled Fennel which goes beautifully with charcuterie boards & our Side Gate Riesling!
3kg fennel finely sliced
1kg red onion finely sliced
2 tbsp sea salt
1.5kg white sugar
1.5lt white wine vinegar
1tbsp fennel seed
1tbsp celery salt
3 long red chillies finely sliced
Finely slice the fennel and onion and place in a large colander, sprinkling each
layer with some salt. Leave overnight resting on a bowl. This salting process not
only draws water out of the vegetables, it gives it lovely crunchiness..
To make the pickling mixture, add the remainder of the of the ingredients and
bring to the boil. Simmer for about 10 minutes.
Add the fennel and onion and bring to the boil and simmer for a further 10-20
minutes, depending on the desired end texture. Jar.
Serve with antipasto platter of charcuterie and Side Gate Riesling, or Art Series Temp-Pinot!
Recipes direct from the winemakers wife, Ande Orbach!
Acknowledgements: “The National Preservation Society”