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Red onion and Fennel Escabeche

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About the Recipe

Ingredients

  • 150ml white wine vinegar

  • 150ml water

  • 1 tsp white peppercorns

  • 1 tsp coriander seeds

  • 1 tsp fennel seeds

  • 1 tsp mustard seeds

  • 1 tbsp seasalt

  • 1 tbsp pure honey

  • 1 tsp garlic (thinly sliced)

  • 1 shallot (thinly  sliced)

  • 1 tsp chopped dill

  • 3 bay leaves

  • 2 large red onions

  • 2 heads of fennel

Preparation

Step 1


On a mandolin shave the fennel and red onion super thin



Step 2


Heat all the other ingredients in a pot until the salt has dissolved



Step 3


Strain over the vegetable and make sure the vegetables are covers



Step 4


Add the chopped dill and bay leaves