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Saffron-Pickled Fennel



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


  1. 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
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