by Chef Beth Fisher of Wise Acre /Eatery/
- 1 large Rutabaga, julienned
- 2 large Carrots, julienned
- 1 Fennel Bulb, julienned
- 4 cloves Garlic, sliced
- 1 Tbsp Fennel Seed, toasted
- a couple Fennel Fronds, rough chopped
- 1 cup Cider Vinegar
- ½ cup Sugar
- 2 cup Water
- 1 Tbsp Salt
- 1 tsp Crushed Red Pepper
Julienne carrots and rutabagas into 3 inch matchstick. Cut fennel bulb into strips. Slice garlic cloves. Toast fennel seed and rough chop frond.
Blanch carrots and rutabagas in boiling water for 1 minute. Remove to 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.