fennel-pickled-carrots-rutabagas
Mill City Cooks

Fennel Pickled Rutabagas and Carrots

By: Beth Fisher

Ingredients

  • 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

Method

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.