Grated Fennel Relish

  • Ready Time : 0 min

Servings

Ingredients

  • 2 medium fennel bulbs (approximately 2 pounds)
  • 1 small yellow onion
  • 2 cups apple cider vinegar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon sea salt
  • 1 tablespoon fennel seeds, roughly cracked
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, zested and juiced
  • 1/4 cup roughly chopped flat leaf parsley

Directions

Prepare a boiling water bath canner and 4 pint jars. Place lids in a small saucepan and bring to a gentle simmer.

Shred the fennel in a food processor or on a box grater.

Finely mince onion (a food processor is easiest, but you can also do it with a knife).

Combine grated fennel, minced onion, vinegar, brown sugar, mustard seeds, salt, fennel seeds, red chili flakes, and black pepper in a large pot and bring to a boil.

Cook the relish at a boil for 2 to 3 minutes, until the liquid has reduced some.

Add lemon zest, juice, and parsley and stir to combine.

Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/4 inch headspace.

Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.

When time is up, remove jars from canner and place them on a folded kitchen towel to cool.

Source: Food in Jars

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