Pickled fennel with mustard seeds, fennel seeds and pimentos

This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked with some extra virgin olive oil, it makes a lovely salad dressing.

Make 2 x 500ml jars

Ingredients	Brine
2 large fennel bulbs 1 large onion 1 tsp of black and 1 tsp yellow mustard seeds ½ -2tsp chilli flakes or one fresh chilli, chopped 1 tsp fennel seeds 1 tsp pimentos	500ml good quality cider or white wine vinegar 55g sugar ½ – 1 tsp sea salt

First sterilise the jars as described below*.
Cut the fennel into long thin strips – you can use all of it, including the nice parts of the core, stems and fronds. This is quickly and easily done with the Mandolin slicer. Finely slice the onions in the same manner.
Mix the fennel and onion together in a bowl. Sprinkle over the spices and mix through with your hands.
Make the brine by putting the vinegar, sugar, salt and 250 ml of water into a stainless steel saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for 2–3 minutes, then remove from the heat.
When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed – the brine needs to cover every strip of fennel, and if they are packed too tightly the brine won’t be able to get into every nook and cranny.
Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this. The liquid should reach about 1 cm in from the top of the jar. Wipe the rims of the jars with paper towel and seal.
If you do not want to heat process your pickles, you will have to store them in the fridge and use within 3 weeks of opening. They will mature in a few weeks and then should be consumed in a similar few weeks. For longer term storage, you will need to sterilise or ‘heat-process’ the jars.
To sterilise the filled jars: take a large deep pot, such as a stock pot, and place a tea towel on the bottom. Place your jars on top of the tea towel, making sure not to cram them in and keeping clear of the sides of the pan. Match the temperature of the water to the temperature of the jars and fill up the pot with enough water to ¾ submerge the jars or completely cover the jars. Slowly bring to the boil over medium heat; from there simmer for 10 – 15 minutes. If well sealed, these should keep in a cool dry place for 12 months. If you are not sure, store in the refrigerator.
Let the jars of pickled fennel mature for a few weeks before opening them.
*To sterilise the jars before use: Wash the jars in hot, soapy water and then rinse in hot water; wash in the dishwasher. Put in a stockpot of boiling water for 10 minutes and then drain upside down on a clean, dry tea towel. Place in a 150°C oven to dry thoroughly. Remove the jars from the oven and fill them whilst they are still hot.