The fennel needed to be thinned, and I wanted to try pickled fennel.  There’s always plenty of thyme year-round.

The two garden ingredients were washed and ready.  I used the four color pepper corns instead of just black.

The seeds began popping quickly, and the wine vinegar was ready with the sugar, salt and turmeric mixed in.   I used half the sugar and salt to make it a little healthier.

I made half the recipe, and hope to use them in a week or two.

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