Pickled Florence Fennel

• Salt
• 2 1/4 pounds fennel bulbs, trimmed and thinly sliced, a few feathery fronds reserved
• 4 1/4 cups cider vinegar
• 1/2 ounce peppercorns (black, white, or pink)
• 1/3 cup granulated sugar
• Grated zest of 1 unwaxed lemon
• 3 or 4 bay leaves
• 1 teaspoon celery or fennel seeds
• 3 to 4 tablespoons olive, hempseed, or canola oil

1. Pour about 10 cups of water into a large pan, salt it well, and bring to a boil.
2. Add the sliced fennel and blanch for no more than 1 minute.
3. Drain in a colander, cool under cold water, then drain and pat dry.
4. Put the vinegar, peppercorns, sugar, lemon zest, bay leaves, and celery or fennel seeds into a saucepan.
5. Bring to a boil and continue to boil for about 10 minutes, until the liquid reaches a syrupy consistency.
6. The vinegar vapors will create quite a pungent atmosphere in the kitchen.
7. Pack the fennel into wide-necked, sterilized jars (see p. 21), lacing a few fennel fronds between the slices.
8. Remove the vinegar syrup from the heat and carefully pour it over the fennel.
9. You may well find all the spices remain at the bottom of the pan.
10. If this happens, distribute them between the jars, poking the peppercorns and bay leaves down through the fennel slices.
11. Pour sufficient oil into each jar to seal the surface.
12. Seal the jars with vinegar-proof lids (see p. 22).
13. Use within 1 year.

salt, fennel bulbs, cider vinegar, white, sugar, lemon, bay leaves, celery, olive

Taken from www.epicurious.com/recipes/food/views/pickled-florence-fennel-389412 (may not work)