Orange Pickled Fennel

• 2 bulbs of fennel
• 3 cloves of garlic
• 2 dried chili peppers
• 1 orange
• 2 cups white wine vinegar or champagne vinegar
• 1/2 cup sugar
• 1 teaspoon black peppercorn
• 1 tablespoon yellow mustard seed
• 1/4 teaspoon turmeric
• 1 quart size mason jar (or 3 pint sized jars)

1. Take two bulbs of fennel, cut off stems, wash, and slice in to crescent shaped spears.
2. Stuff fennel slices, some of the soft fennel fronds from the stem (packs extra flavor), 3cloves of garlic, and 2 dried chili peppers into mason jar.
3. Zest the orange and place zest in the mason jar with fennel.
4. Heat 2 cups of white wine vinegar, 1/2 a cup of sugar, juice from orange, 1 teaspoon of yellow mustard seed, 1 teaspoon of black peppercorns, and 1/4 teaspoon of turmeric in a pot. Remove from heat once it begins boiling.
5. Carefully (it's hot!) fill the mason jar with heated pickling liquid (step 4). The heat tends to reduce the size of the fennel almost immediately, so if you have left over slices, stuff more into the jar.
6. For added punch, slice fresh ginger and put in jar as well. Once lid is closed, shake it up, allow to cool, and stick it in the fridge. In 2 days, it will be ready for munching. Should stay good for a month if refrigerated.

fennel, garlic, chili peppers, orange, white wine vinegar, sugar, black peppercorn, turmeric, mason

Taken from food52.com/recipes/2132-orange-pickled-fennel (may not work)