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Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Ingredients
Makes 2 quarts
Special Equipment:
Step 1
Divide fennel between jars. Bring ginger, garlic, vinegar, salt, granulated sugar, brown sugar, mustard seeds, coriander seeds, cumin seeds, turmeric, star anise, and 2 cups water to a boil in a medium pot, stirring to dissolve salt and sugar. Pour hot brine into jars and cover. Let cool, then chill.
Step 2
Do Ahead:Fennel can be made 2 months ahead. Keep chilled.
Nutrition Per Serving
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