When I was little I use to look at the weirdo adults who would drool at the sight of any pickles and would eat them as a snack…. only Now I am the weirdo, even more so because I make my own, well at least now I do. Onions, fennel and chilli you name it and i’m here for it. so perfect for veg that are a little limp and on the way out. just slice and stack In a jar covered in a concoction of water, vinegar that has been infused with spices and aromats like bay leaves, coriander, caraway, mustard and fennel seeds, with garlic, and black peppercorns. once cooled down place into the fridge and it’s ready to eat the next day on toast with avo and eggs or in your salad… thank me later.
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CAN I CAN IT? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.
4 red onions, sliced
2 small fennels, sliced
1 cup white vinegar
1 cup water
2 cloves of garlic, whole
3 bay leaves
3 teaspoons black peppercorns
1 teaspoon caraway seeds
1 teaspoons mustard seeds
2 teaspoons coriander seeds
optional: 2 teaspoons fennel seeds
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