recipe 
yields
Makes 1 pint
1½ cups white wine
1½ cups white wine vinegar
2 tablespoons coriander seed
1 tablespoon saffron
½ teaspoon ground turmeric
1 tablespoon red pepper flakes
½ teaspoon Morton kosher salt
¾ cup sugar
½ pound fennel bulb sliced
Ingredients
steps
- In a saucepot over high heat, combine all ingredients except fennel and cook until sugar dissolves. Add fennel and let steep for 10 minutes at room temperature. Store in a jar in the refrigerator and eat within a month, or process in a water bath (find detailed canning instructions at thelocalpalate.com).
Date Published: 03.19.18
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- Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina
