This recipe is easy, fast, and will set you up with a batch of tangy pickle that will last as long as you can refrain from devouring them all (which isn't very long in my fridge).
INGREDIENTS
1 Fennel Bulb
50ml White Wine Vinegar
Juice of 1 Lime
Boiled Water
METHOD
- Slice one bulb of fennel as thinly as possible and place in to a bowl.
- Cover with boiled water, add 50ml white wine vinegar and juice of one lime.
- Leave to soften and infuse for at least 2 hours.
- Chuck them on top of your meal of choice. Instant improvement!
