Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Get your anise in gear. Fennel seeds enhance the bulb's naturally licorice-y flavor. Boy, are we frond of this pickle.
Sweet, vinegar fennel pickle. Try this pickle in lieu of traditional relish on any sandwich or burger, mix it into salads, or use it as a cocktail garnish.
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.
Beets + fennel = heaven in a jar. And it's safe for water-bath canning, too.