Pickled fennel flowers
Ingredients
- 130 g water
- 130 g white wine
- 130 g white wine vinegar
- 130 g sugar
- 4 g salt
- 3 bay leaves
- Fennel flowers
Instructions
- Mix the water with the white wine, the white wine vinegar, the sugar, the salt and the bay leaves. Bring it to a boil.
- Then let it cool down till the temperature is around 45 °C (113 °F).
- Meanwhile cut the fennel flowers of the stem and pack them in a preserving jar.
- Once the sweet and sour has the desired temperature cover the flowers and close up the jar. Let it marinade for at least a day in your fridge.Â
