July 21st, 2010 at 12:46 pm
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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