Preparation

• Run 4 pint-size or 2 quart-size mason jars and their lids through the hottest dishwasher cycle to sanitize.
• Peel and cut the carrots crosswise into 2-inch pieces, and quarter or halve the thicker pieces lengthwise to yield evenly sized pieces.
• Cut off the fennel tops, and set aside 4 fronds. Quarter each bulb lengthwise through its core, then slice each quarter into thin wedges.
• Combine the vinegars, sugar, salt, peppercorns, and fennel seeds in a large, deep saucepan, and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Add the carrots and fennel to the boiling brine. Remove from the heat, cover, and let sit for 5 minutes. Drain the vegetables, reserving the brine.
• Place a fennel frond or two in the bottom of each jar. Pack the vegetables into the jars, taking care to get a mix of vegetables and some spices in each one. Pour the hot brine over the vegetables, leaving a 1/2-inch headspace. Let cool to room temperature.
• Screw the lids on tightly, and let cure in the refrigerator for 1 week before serving. The pickles will keep in the refrigerator for up to 3 months.

• Serve with grilled lamb chops or roast chicken.

• Finely dice and fold into a filling for deviled eggs.

• Chop and add to chicken salad.

The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the vegetables in a hot-water bath. Though they will soften over time, the unopened pickles will keep for up to 1 year at room temperature. Simply followthese instructions for hot-water canning, processing the jars for 10 minutes.

你可能有大量的盐水。老鼠her than tossing it, use it to make fennel-pickled eggs. Hard-boil and peel six medium eggs. Pack them snugly into a clean glass jar, and pour hot brine over them, making sure they’re completely submerged. Let cool, cap tightly, and refrigerate. Let the eggs cure for a couple of days before using, but eat within 1 week.