I didn’t think much about cooking today. I knew my husband would want the leftover duck gumbo again so there was nothing to think about. I did make a lunch of mirliton hash browns with a fried egg sprinkled with cheddar cheese that was really good 🙂
After lunch, I started to vaguely worry about an aging bulb of fennel in the refrigerator and thought of a salad that I make with cucumbers that’s almost like a pickle. The Sapelo Farms blog site had a recipe for pickled cucumbers and fennel that looked like something we would like, so I tried it.
It was easy and fun to make. I also like making jars of things.
Remember, if you are cursed with inexactitudiphobia, push the link above and go to the website. I made this the way I wanted to make it.
Fennel and Cucumber Pickle
1 winter cucumber, sliced
1 bulb fennel, trimmed, quartered vertically and sliced
4 small red peppers, like bird’s eye
5 whole garlic cloves, peeled
1 1/2 cups white vinegar
1/2 cup water
1 tsp fennel seeds
1 tsp coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tbsp sugar
1 tbsp salt
1 small bay leaf
1 tsp mixed peppercorns
Put the cucumber, fennel, peppers and garlic in a bowl. Set aside.
Place the vinegar, water, fennel seeds, coriander seeds, cinnamon stick, sugar, salt, bay leaf and peppercorns in a pot, bring to a boil, cool for 5 minutes, then pour over the top of the cucumber mix. Place in a tight fitting container and refrigerate for at least 4 hours; overnight is better.
I really should start eating as pretty as you do. Such beautiful pictures, as always. From a fellow inexactitudiphile 🙂
Thank you 🙂
I’ve been looking for a quick pickle to serve after the Thanksgiving holiday with leftover turkey sandwiches. Looks great.
These have a very nice flavor and would probably be fantastic with the sandwiches.
I’d want that gumbo again too!
Great pickles 😉
Thank you Mad. Gumbo all gone 🙂
Oh, good egg:)
Thank you Roger.
What a great pickle recipe. I’ve actually never pickled anything and this looks so easy and delicious I may actually do it tonight! Thanks for sharing!
It is easy Amanda and really great tasting.
I’ve been thinking of trying to grow fennel and this would be great so it doesn’t go all to waste.
I love the fennel taste, both raw and cooked. Lucky you to be able to grow it.
I haven’t tried yet as apparently it doesn’t like to be planted near anything else. I’ll need to get some planters to give it a shot. I love it grilled with a bit of olive oil.
I think a lot of us have the same phobia – love the idea of pickled fennel!
Great, as ever, Rosemary.
I think I too suffer from this phobia. I will have to give your version a try as it looks so beautiful in the jars. Have a super week. BAM
Reblogged this on suuuperhuan.
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