This is not nearly complicated enough to be called a recipe, but I really want you to be able to have these little flavour bombs in your life, so here is the basic pickling brine, and then I’ll leave it to you and your garden to decide between pickling the fennel flowers or going for the green seed heads – both are delicious. Add them to salads, pizza, serve as part of a cheese board, or let them go diving in a champagne flute of kombucha like I do. Forgive me setting you on a pickling frenzy once these make their mark in your recipe repertoire! Be sure to check out the Youtube episode that accompanies this recipe too…
Makes 1 x 300ml jar
200ml organic apple cider vinegar
80g Rapadura sugar
handful fresh fennel flowers or green seed heads
Heat the vinegar and sugar and bring to the boil until the sugar is dissolved. Pour over the fennel flowers. Store in a sterilized jar. They keep for an age.