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Pickled fennel with star anise

Verdict: Very good.

1 jar from 1 bulb · ready in 3 hours, better overnight · Source: Hank Shaw's sweet-sour fennel pickle structure, with the star anise pairing from Great British Chefs

Ingredients

  • 1 fennel bulb, shaved thin
  • ½ cup white wine vinegar (or apple cider vinegar)
  • ¼ cup water
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 star anise pod
  • ½ tsp black peppercorns

Method

  1. Pack the shaved fennel into a jar.
  2. Bring ½ cup vinegar, ¼ cup water, 1 tbsp sugar, ½ tsp salt, the star anise and ½ tsp peppercorns to a boil, stirring to dissolve.
  3. Pour the hot brine over the fennel. Cool to room temperature, then refrigerate at least 3 hours, ideally overnight.
  4. Pull the star anise out after 24 hours so it doesn't overpower.

Notes

  • Left out on purpose: garlic (too savoury for a floral pickle), grapefruit zest (turns bitter in hot acid), clove (pushes it toward mulled wine) and absinthe (redundant next to star anise).
  • Goes on the plate with the juniper and gin chicken.
  • Fennel fronds: chop into a yogurt or labneh dip or a salsa verde, or freeze them in olive oil.