Fennel Pickled Rutabagas and Carrots
By Beth Fisher
- 1 large rutabaga
- 2 large carrots
- 1 fennel bulb
- 4 cloves garlic, sliced
- 1 Tablespoon fennel seed, toasted
- A couple fennel fronds, rough chopped
For the Brine:
- 1 cup apple cider vinegar
- ½ cup sugar
- 2 cup water
- 1 Tablespoon salt
- 1 teaspoon red pepper flakes
Julienne rutabaga and carrots into 3 inch matchstick. Cut fennel bulb into strips. Blanch rutabaga, carrots and fennel bulb in boiling water for 1 minute. Remove and place in ice bath to stop them from overcooking. Drain when cool. Toss with garlic, fennel seed and fronds.
In a non-reactive pot, bring vinegar, sugar, water, salt and red pepper to a boil.
Bring a large clean pot of water to a boil. Sterilize pint jars and lids for 1 minute in boiling water. Pack hot jars with carrot – rutabaga mixture. Fill jars with hot brine to cover vegetables. Wipe rims clean and place canning lids onto each. Screw a band loosely unto each jar and process in hot water bath 5 minutes.