Fennel Pickles with Turmeric

submitted by Julie Christensen 

preparation time: 20 minutes 

serves many 

 

2 to 3 medium fennel bulbs, sliced ⅛-inch thick 

1 ½-inch piece ginger, sliced into very thin rounds 

2 garlic cloves, thinly sliced 

1 cup apple cider vinegar 

1 tablespoon Kosher salt 

1 tablespoon granulated sugar* 

1 tablespoon light brown sugar* 

1 tablespoon yellow mustard seeds 

1 teaspoon coriander seeds 

1 teaspoon cumin seeds 

¼ teaspoon turmeric 

2 star anise pods 

 

Divide fennel between 2 1-quart canning jars with lids. Place all other ingredients in a medium pot and bring to a boil, stirring to dissolve salt and sugar. 

 

Pour hot brine into jars and cover. Let cool and refrigerate. 

 

* Sugar can be adjusted depending on how tart the vinegar is and whether you prefer sweet or sour pickles.