Pickled cucumbers with fennel

Pickled cucumbers with fennel

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

In her wonderful book 500 Years of Ottoman Cuisine, Marianna Yerasimos writes that eighteenth-century Ottoman recipes combined fennel with cucumbers and garlic to make a wonderful crunchy appetiser. I love the mild aniseed flavour of young fennel and was inspired to create this pickle. It makes a wonderful addition to any mezze table.

Ingredients

Quantity Ingredient
700g pickling cucumbers
6 baby fennel bulbs
4 small bullet chillies, pricked with the point of a small knife
8 garlic cloves
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 stick cinnamon, broken in half
1 litre water
150ml white-wine vinegar
60g sea salt
2 tablespoons sugar

Method

  1. Wash the cucumbers, then prick them all over with a thin skewer or toothpick. Trim the stalks of the fennel bulbs evenly and cut the bulbs into quarters lengthwise.
  2. Divide the cucumbers, fennel, chillies and garlic between two sterilised 500 ml jars, layering them with the spices as you go and making sure that a piece of cinnamon stick goes into each jar.
  3. Bring the water, vinegar, salt and sugar to the boil in a large, non-reactive saucepan. Pour the boiling liquid into the jars, ensuring there are no air pockets and that the vegetables are submerged. Seal the jars and turn them upside-down a few times to distribute the ingredients evenly. Leave in a cool, dry place for a week before using. The pickles will keep in the refrigerator for up to a month after opening.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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