Photo by Jennifer Cole

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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
  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
  • Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina

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