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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Pickled Fennel with Mustard and Peppercorns

By Pielove, member

January 7th, 2011

Fennel, which I discovered through my CSA, has become a favorite, so I am looking forward to trying these pickles/  I didn't have white wine vinegar, so I used apple cider vinegar instead.  Also, I added a few fennel fronds for visual interest!  Pork chops with pickled fennel is on the menu for next Tuesday!

Recipe Used: Pickled Fennel with Mustard and Peppercorns


posted in: Gallery, Cook the issue 2010
Comments (2)

ICDOCEAN1 writes: Just noticed that my pickled fennel was not posted, oops. Posted: 7:16 am on January 8th

ICDOCEAN1 writes: I'm glad to hear that I am not the only one with a menu plan. I found some nice thin chops and plan to make the same dish using the pickled fennel. Posted: 8:58 pm on January 7th

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