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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Slightly sweet, perfectly tangy and super versatile. Add this pickled roasted fennel to sandwiches or salads for a little zing!<br><br> <i> This is an edited extract from Pocket Pickler: Essential recipes for pickles, chutneys, relishes and more by Alex Elliott-Howery. Published by Murdoch Books RRP$29.99 </i>
1 Preheat oven to 180°C. Slice fennel into long wedges and thinly slice onion. Put vegetables in a baking dish. Drizzle with oil, sprinkle with fennel seeds and salt and mix together.
2 Roast for 30–45 minsutes, or until the fennel is soft, sweet and starting to brown on the edges.
3 Meanwhile, sterilise your jars and lids (see HFG tip).
4 In a medium, non-reactive saucepan, make brine by combining vinegar, water and sugar over low heat, stirring to dissolve the sugar. Increase the heat and bring to the boil.
5 When the jars are cool enough to handle, put 1 garlic clove, a few peppercorns and 1 bay leaf into the bottom of each jar. Use a pair of small clean tongs or clean hands to carefully pack the roasted fennel and onion into the jars. Cover with the hot brine, making sure the vegetables are completely submerged.
6 Remove any air bubbles by gently tapping each jar on the work surface and sliding a
clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.
7 Cool, then store in the fridge for up to 1 month. To extend the shelf life to 1 year, heat-process the jars (see HFG tip) for 15 minutes. Once opened, refrigerate and use within 3 months.
Store up to 1 month in the fridge, or 1 year if heat-processed.
Sterilising jars and bottles:
To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for 10–15 minutes, or until completely dry, then remove carefully.
For hot packing, pour the hot mixture straight into the hot jars; for cold packing, allow the jars to cool before adding your pickles or preserves.
To sterilise the lids, place them in a large saucepan of boiling water for 5 minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using.
Heat-processing:
1 Also called water bathing or canning, this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms, lengthening the shelf life of preserves, and providing a proper seal.
2 Get the biggest pan you have, such as a stockpot – the taller, the better – and put it on the stovetop.
3 Lay a folded tea towel in the bottom of the pan, then sit your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged.
*Non-reactive cookware means it doesn’t react to acid or chemicals in food. Choose stainless steel, ceramic and glass, and avoid copper, cast iron or aluminium.
Calories 24 cal
Kilojoules 100 kJ
Total fat 1 g
Saturated fat 1 g
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