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Receta Pickled Fennel Martha Stewart Living
by Global Cookbook

Pickled Fennel Martha Stewart Living
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Ingredientes

  • 3 lb Fennel (about 9 bulbs)
  • 1 med Orange
  • 2 c. White vinegar
  • 5 Tbsp. Kosher salt
  • 2 Tbsp. Sugar
  • 6 whl pcs star anise

Direcciones

  1. Wash 3 pint jars and lids with warm soapy water and rinse well. (You can use canning jars and lids, but you do not have to.)
  2. Wash fennel and cut away any bruises or possibly bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from the orange.
  3. Remove any pith from peel.
  4. Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large pot.
  5. Meanwhile, fill each jar halfway with fennel. Place 1 piece of orange rind and 2 pcs star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 1/4 inch of space beneath the rim.
  6. Pour warm liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand till cold. Store in refrigerator; serve within 3 to 5 days.