Crunchy, fresh and delicately spicy, this quick pickle is gorgeous served in a salad topped with creamy burrata or as an accompaniment to fish dishes.
INGREDIENTS
2 cups white wine vinegar
½ cup water
2 tablespoons sugar
1 tablespoon sea salt
1 fresh red chilli, thinly sliced
2 large heads of fennel, thinly sliced
METHOD
Bring vinegar, water, sugar and salt to a gentle simmer in a saucepan. Leave to cool to room temperature.
Place chilli and fennel in a 4-cup capacity, sterillised jar and top with the liquid. Seal jar and place in the fridge.
The pickles will be ready to eat in 2 hours but can be left in the fridge for up to 4 weeks after opening. The longer they’re left, the more sour they’ll be.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!