Aspall Cyder - Cider and Vinegar

Fennel and Basil Quick Pickle

As many as you like

5 minutes

Cooking time
10 minutes

Fennel and basil is a luscious combination- once the basil has married with the aniseed of the fennel a wonderful cucumber tropical aroma comes to the fore – very reminiscent of Thai basil.

This recipe is designed to be flexible so you can make as many jars as you would like. You can also make a larger batch of pickling brine to use with different vegetables (for example try Spring Cabbage & Juniper Berry) If you have any brine left over this can be stored and reheated next time you are ready to pickle.

  1. Sterilise your jar/jars by leaving them in an oven for 10 minutes or so at 100ºC, and sterilise the lids with boiling water just before you need them. 
  2. Make the brine by adding the ingredients in to a small saucepan and heat gently until the sugar has dissolved.
  3. Slice the fennel lengthways to pound coin thickness, and trim so that it will fit snugly in your chosen jar.
  4. Mix the basil and the fennel together before placing in your sterilised jar so there is an even spread through the pickle. Then cover with hot brine and seal.

This type of pickle can be eaten the next day.  As the vinegar has been diluted it needs to be kept in the fridge (or it will start to ferment) and will keep for 3 - 4 weeks.