Fennel Pickles

• 1 1/2 tablespoons whole fennel seeds
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 1/4 cup sugar
• 3 tablespoons kosher salt
• 2 cups water
• 2-2 1/2 cups apple cider vinegar
• 1/2 lemon cut into 4 or 5 slices
• 1 large fennel bulb with 3 inches of stalk and fronds

1. Toast all the seeds in a pan till fragrant
2. Place water, vinegar, toasted seeds, sugar, salt, and lemon slices into a pot and bring to a boil.
3. Meanwhile, slice the stalks and fronds off the bulb. Trim the stalks and use a vegetable peeler to remove the more fibrous outer skin, then slice them in half. Reserve the fronds.
4. Slice the bulb down the middle from top to bottom. Remove the core.
5. Separate the fennel by it's natural layers, then slice each layer into 1-inch wide strips. I also like to take a vegetable peeler to the outermost layer since that can also tend to be a little more fibrous than the tender inner layers.
6. Once the brine is boiling, remove it from the heat. Add the fennel and fronds.
7. Allow to cool, uncovered.
8. Once completely cool, store the fennel and brine (being sure to keep all the seeds but remove the lemon) in a jar or air-tight container and place in the fridge. Wait 24 hours before eating. I don't know how long they stay good for, they never last long enough for me to find out.

whole fennel seeds, coriander seeds, cumin seeds, sugar, kosher salt, water, apple cider vinegar, lemon, fennel

Taken from food52.com/recipes/21353-fennel-pickles (may not work)