Fennel Herb Vinegar

Fennel herb vinegar is an excellent way to preserve the wonderful taste of fennel for use in salad dressings and marinades for meats and dressings. Both methods are easy to do for home canning and preserving projects and produce a beautiful vinegar that makes a wonderful present for your favorite chef.

Cold Method

This method uses the bottle that the vinegar is purchased in, so be sure to buy a high quality vinegar with an attractive glass bottle.

EQUIPMENT REQUIRED:

  • 1 bottle of good quality apple cider or wine vinegar
  • Small bowl
  • 3 or 4 sprigs of fresh Fennel, washed and patted dry
  • 1 clove garlic, optional
  • 3 or 4 pepper corns, optional

METHOD:

1. Pour a small amount (approximately 1/2 cup) of the vinegar into a small clean bowl to reserve for later use after the herb sprigs have been added.

2. Place the fresh Fennel sprigs in the bottle of vinegar.

3. Top off to fill the bottle with the reserved vinegar and seal tightly.

4. Place the bottle on a sunny window sill for two weeks, gently shaking the bottle every day or so to mix the flavors of the herbs.

5. Soak off the manufacturer label and relabel with a decorative label.

STORAGE: These herbed vinegars are quite attractive and can be stored on the counter top, pantry or kitchen cupboard.

USES: This flavored vinegar is great in marinades for meat and poultry, in salad dressings and many other recipes requiring vinegar.

Hot Method

EQUIPMENT REQUIRED:

  • Small Bowl
  • Wooden Spoon
  • Fresh Fennel Sprigs
  • Chopping knife and chopping board
  • Large clean wide mouth jar with tight fitting lid
  • Sheet of plastic wrap
  • Medium stainless steel or enamel sauce pan
  • Good quality apple cider or wine vinegar
  • Cheese cloth
  • Funnel

INGREDIENTS:

  • 2 cups of apple cider or wine vinegar
  • 1 cup of chopped Fennel

METHOD:

1. Place the chopped leaves in the bowl and gently crush with a wooden spoon.

2. Heat one cup of the vinegar until warm, but do not boil.

3. Pour hot vinegar over the crushed Fennel in the bowl and stir to mix well.

4. Crush the Fennel a little more to release the herb oils.

5. Leave to cool.

6. When cooled, add the remaining cup of vinegar and pour into a large jar and cap tightly.

7. Place on a sunny window sill and shake every day or so to distribute the flavors for two weeks.

8. Store as is or pour through a double layer of cheese cloth into a funnel over a clean decorative bottle.

9. Add a few fresh sprigs of Fennel into the bottle for decoration and identification purposes.

10. Label and store in the pantry, cupboard or counter top.