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Fennel & Lemon Pickles

Inspired by Snappy Shop, I tried my hand at fennel and Meyer lemon pickles. I did a simple refrigerator pickle. I sliced a large fennel bulb, sliced and seeded 2 small Meyer lemons (Meyers because the skins are thin and they have a sweet flavor). I prepared a mixture of rice and cider vinegar about a cup total, added about 1/2 c. water, 1/4 c. kosher salt, about a tablespoon of honey and heated in a non-reactive enamel pan until the salt and honey dissolved. I then added a shot of Pernod, fennel seeds, fennel fronds and white peppercorns. I poured over the sliced vegetables, weighted down with a china dish and let sit out overnight before putting in the fridge. They are ready to eat in just a few days and will keep a month or more refrigerated.

Uploaded on Jan 31, 2012

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