While I love my homemade, traditional sour pickles, and make two crocks full of them each year, sometime I like a sweeter, lighter, and less forceful pickle – something that doesn’t take weeks to reach maturity.
So, I make quick pickles. All it takes is about ten minutes on the stove to make a seasoned vinegar brine, and then a day in the fridge for the cucumbers and fennel to marinate.
Cucumber and Fennel Quick Pickles
Sweet, salty and sour, these Cucumber and Fennel Quick Pickles come together fast and are delightfully fresh tasting.
Prep Time5 mins
Cook Time10 mins
Refrigerator1 hr
Total Time15 mins
Servings: 6 servings
Calories: 120kcal
Print Recipe
Ingredients
- 3/4 cup cane vinegar
- 1/4 cup water
- 1/2 cup honey
- 3 tablespoons sea salt
- 2 tablespoons pickling spice
- 2 cucumbers peeled and sliced thin
- 1 medium fennel bulb cored and sliced thin
- 2 bay leafs
- 1 head flowering dill
Instructions
- Warm the vinegar and water together in a saucepan over medium heat. Add the honey, sea salt and pickling spice to the vinegar, and stir it until the honey and salt fully dissolve in the vinegar. Turn off the heat.
- Drop the cucumber and fennel slices into a quart-sized glass jar, top with bay leaves and dill. Pour the seasoned vinegar over the cucumbers and fennel, seal the jar and refrigerate for a day before serving.
Nutrition
Calories: 120kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 3514mg | Potassium: 333mg | Fiber: 2g | Sugar: 24g | Vitamin A: 135IU | Vitamin C: 8.8mg | Calcium: 52mg | Iron: 0.8mg
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
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First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
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Hi there, how warm do you need to get the water/vinegar? Reason I ask is that it says to dissolve the honey in it, and I have very recently read that heating honey makes it unhealthy to consume.
Thanks.
Hi Christina,
I warm the liquids until they’re just hot enough to dissolve the honey. But, no, heating honey doesn’t make it unhealthy to consume – not by a long shot. It’s a myth that is repeated, believed, and repeated within the health foods community.