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Ingredients
Preserved Fennel and Carrots
- For the preserving fluid
- 1 ½ liters Vegetable broth
- 100 milliliters white wine
- 100 milliliters White vinegar
- 1 Tbsp lemon juice
- 1 Star anise
- 1 tsp Mustard seed
- salt
- sugar
- For the vegetables
- 500 grams carrots
- 4 Fennel bulb
- 4 large Glass jar with lid
Rinse screw-top jars in hot water and drain on a towel.
For the preserving fluid, mix broth, white wine, vinegar, lemon juice, anise and mustard seed in a large saucepan.
Rinse and peel carrots, halve lengthwise and cut into slices.
Rinse and trim fennel bulbs and cut into eighths.
Season preserving fluid with sugar and salt, heat to a boil, add vegetables and cook until pithy-soft, 5-10 minutes. Divide vegetables among the jars.
Fill jars with preserving fluid while still very hot. Wipe rims of jars, close immediately and lock with a vacuum sealer. After about 5 minutes, jars may be turned over again. To preserve vegetables without a vacuum sealer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.