To pickle Fennel

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for pickling liquid

spring-water ↝ Water, tap [Tap water]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
cold vinegar ↝ Vinegar [Mustard and other condiments]

for pickling

your fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a bit of green fennel

Instructions (3)

Set spring-water on the fire, with a handful of salt.
When it boils, tie your fennel in bunches, put them into the water, just give them a scald, lay them on a cloth to dry.
When cold, put it in a glass, with a little mace and nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and over that a bladder and leather.

Original Text

To pickle Fennel.
SET spring-water on the fire, with a handful of salt; when it boils, tie your fennel in bunches, put them into the water, just give them a scald, lay them on a cloth to dry; when cold, put it in a glass, with a little mace and nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and over that a bladder and leather.

Notes

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