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Herb-Fennel Pickles

15 minutes prep time              Makes about 2 cups

What You Need

  • 2 c fresh fennel bulb, thinly sliced
  • 1–2 fresh rosemary sprigs OR 1–2 Tbsp dried rosemary
  • 1–2 fresh tarragon sprigs OR 1–2 Tbsp dried tarragon
  • 1 Tbsp salt or salt substitute
  • 1/3 c vinegar
  • 1 c cold water

What You Do

  1. In a clean glass jar, pack in fennel and herbs until 3/4 full.
  2. Gently heat salt and vinegar and in a small saucepan for a few seconds until salt has dissolved. Remove from heat and add cold water.
  3. Let liquid cool and then pour over fennel, rosemary, and tarragon in glass jar. Add additional cold water as needed to cover fennel. Leave room at top.
  4. Refrigerate for at least one hour before serving. Keep refrigerated and eat within a week.

Per 1/4 c serving: 9 Calories, 2 g Carbohydrates, 1 g Fiber, 0 g Total fat, 885 mg Sodium

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