Apple and Fennel Pickles

apple-fennel-pickles
Photo by Levi Brown
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 80 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 270 mg
    • Protein 1 g
    • Carbohydrate 19 g
    • Sugar 11 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 46 mg

Pack apples and fennel in a 1-quart glass jar. Combine 2 cups of water, rice vinegar, sugar, salt, coriander seeds and juniper berries (found in the spice aisle) in a saucepan and bring to a boil. Pour the liquid into the jar. Seal and let cool completely. Refrigerate overnight before serving.

* Total Time: 10 minutes plus 8 hours cooling

Ingredients

  1. Check 2 tart apples, cored and thinly sliced
  2. Check 1 fennel bulb, thinly sliced
  3. Check 1 cup rice vinegar
  4. Check 2 tablespoons sugar
  5. Check 2 teaspoons kosher salt
  6. Check 1 teaspoon coriander seeds
  7. Check 1 teaspoon juniper berries

Directions

  1. Pack apples and fennel in a 1-quart glass jar. Combine 2 cups of water, rice vinegar, sugar, salt, coriander seeds and juniper berries (found in the spice aisle) in a saucepan and bring to a boil. Pour the liquid into the jar. Seal and let cool completely. Refrigerate overnight before serving.

* Total Time: 10 minutes plus 8 hours cooling