Dill-Pickled Scapes, Fennel and Radishes – CSA Week 4

Image

I love the strong aroma and bright flavor of fresh dill, so I was super excited to have a few items in the farm share this week that I knew would make delicious dill pickles.  No need to drag out your canning equipment for this recipe; these refrigerator pickles are quick and easy.

Dill-Pickled Scapes, Fennel and Radishes

makes 2 large jars

  • 3 C water
  • 2 C apple cider vinegar
  • 6 tsp kosher salt
  • 4 tsp whole black peppercorns
  • 6-8 whole sprigs of fresh  dill
  • 4-6 medium radishes, sliced
  • 6 garlic scapes, cut into sections
  • 2 fennel bulbs, sliced (I tried using the stalks but they were much too fibrous to eat)
  1. in a saucepan, bring the water, apple cider vinegar and salt to a boil
  2. stuff 2 glass jars with the peppercorns, dill, radishes, scapes and fennel*
  3. pour the boiling liquid over the vegetables, filling the jars all the way to the top
  4. cover and allow to cool
  5. store in the refrigerator for at least 24 hours before serving

* use a wooden skewer to help pack the dill around the veggies

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s