Pickled Sliced Fennel

20 minutes, makes 1 quart

• 1 cup apple cider vinegar

• 1 cup water

• 1 tsp sugar

• 1 tsp salt

• 1 large or 2 medium fennel bulbs, core removed and thinly sliced

• a sprig of fennel fronds

• ½ tsp fennel seeds

• ½ tsp mustard seeds

• ½ tsp whole black peppercorn

• ½ tsp caraway seeds

1. In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil until the sugar and salt dissolve.

2. Fill a quart jar (or 2 pint jars) with the sliced fennel, fennel fronds, fennel seeds, mustard seeds, black peppercorn, and caraway seeds.

3. Carefully pour the hot pickling liquid into the jar. Cover with a lid and let the jar cool to room temperature. Store in the fridge for 3-4 weeks.

Pairs well with soft cheese, fish, and white beans