Pickles are always delicious to enjoy – especially pickles topped with the delicious and crunchy taste of fennel sowa. You can make simple pickled fennel sowa, add a sweet or spicy flavor to the pickle, or add a variety of other ingredients to the mixture that will give the pickle a unique taste. If you want to learn how to make your own pickled dill, just follow these steps.
Ingredients
Simple Pickled Fennel Sowa
- 6 medium cucumbers
- 1 tbsp kosher salt
- 1 1/4 cups white vinegar
- 2 tbsp coriander seeds
- 1 clove garlic, chopped
- 10 sprigs of sowa fennel
Pickled Fennel Sweet Sowa
- 7 cups thinly sliced cucumber
- 1 cup thinly sliced onions
- 1 cup chopped green pepper
- 1 tbsp coarse salt
- 2 cups sugar
- 1 cup white vinegar
- 1 tbsp celery seeds
- big sprigs of fresh sowa fennel
Pickled Fennel Sowa Spicy
- 10 pickled cucumbers measuring 12.5 – 15 cm
- 2 cups of water
- 1 3/4 cups white vinegar
- 1 1/2 cups chopped fresh fennel
- 1/2 cup white sugar
- 8 cloves of garlic, chopped
- 1 1/2 tbsp coarse salt
- 1 tbsp pickle spice
- 1 1/2 tsp sowa fennel seeds
- 1/2 tsp red chili flakes
- 3 sprigs of fresh sowa fennel
Step
Method 1 of 3: Simple Pickled Fennel Sowa
Step 1. Mix the ingredients in a bowl
Combine 1 tbsp kosher salt, 1 1/4 cups white vinegar, 2 tbsp coriander seeds, and 1 minced garlic clove in a bowl. Stir the ingredients until the salt and sugar are dissolved. Heating the brine can help the ingredients dissolve quickly.
Step 2. Add 2 cups of water to the mixture
Stir back.
Step 3. Cut off the tip of the cucumber
The tip of the cucumber has a small brown circle. This tip has enzymes that make pickles softer, and slightly more moist, which can interfere with the pickling process.
Step 4. Place 3 sprigs of sowa fennel in each jar, just enough to coat the bottom of the jar
Step 5. Put the cucumbers in two jars
Put 3 cucumbers in each jar.
Step 6. Add the remaining fennel stalks to the top of the cucumber
Step 7. Pour the mixture into each jar
Make sure that the pickles in both jars are completely submerged in the mixture. If there is not enough liquid, you can add a little water until the cucumber is completely submerged.
Step 8. Tighten the lid of the jar
Close the jar tightly.
Step 9. Put it in the refrigerator
Place the pickles in the refrigerator overnight or up to a month.
Step 10. Serve
Enjoy the delicious taste of this simple pickled fennel soup anywhere and anytime.
Method 2 of 3: Pickled Fennel Sweet Sowa
Step 1. Thinly slice the cucumber into 7 cups
Cut off the ends with small brown circles on each cucumber, making them better for pickling. Then slice each cucumber into several slices of equal length.
Step 2. Combine the cucumber, onion, paprika, and coarse salt in a large bowl
Combine sliced cucumber, 1 cup sliced onion, 1 cup chopped green pepper, and 1 tablespoon coarse salt in a bowl. The onions should be sliced 2.5 cm thick and the bowl should have a lid. Stir all ingredients until combined.
Step 3. Let the mixture sit for an hour on the counter
Then, drain the bowl of any excess liquid.
Step 4. Heat the sugar, vinegar, and celery seeds in a saucepan over medium-high heat
Heat 2 cups of sugar, 1 cup of white vinegar and 1 tablespoon of celery seeds in a saucepan. Stir these ingredients occasionally until the sugar is completely dissolved.
Step 5. Pour the sugar mixture over the cucumbers
Step 6. Add large sprigs of fresh fennel
Step 7. Wait for the cucumbers to cool to room temperature
Step 8. Store in the refrigerator for two days
Cover the bowl and put it in the refrigerator.
Step 9. Serve
Enjoy these pickles straight from the bowl, or eat them with your favorite snack. These pickles can be stored for several weeks.
Method 3 of 3: Pickled Spicy Fennel Sowa
Step 1. Cut off the tip of the cucumber
The tip of the cucumber has a small brown circle. This tip has enzymes that make pickles softer, and slightly more moist, which can interfere with the pickling process.
Step 2. Mix the ingredients in a bowl
Combine 10 12.5 – 15 cm pickled cucumbers, 2 cups water, 1 3/4 cup white vinegar. 1 1/2 cups chopped fresh fennel, 1/2 cup white sugar, 8 chopped garlic cloves, 1 1/2 tablespoons coarse salt, 1 tablespoon pickle spice, 1 1/2 fennel seeds, and tsp flakes Red chili pepper.
Step 3. Stir all ingredients
Stir all ingredients until combined.
Step 4. Let the ingredients sit for more than two hours at room temperature
This is enough time for the salt and sugar to dissolve.
Step 5. Transfer the cucumbers into three jars
Divide the cucumbers evenly – three cucumbers into two jars, and four cucumbers into a third jar.
Step 6. Pour the mixture from the bowl into the jars
Cucumbers should be completely submerged in the liquid.
Step 7. Place each sprig of fennel into a jar
This will add more fennel flavor to the pickles.
Step 8. Close the jar
Make sure to close it tightly.
Step 9. Put it in the refrigerator
These pickles should be refrigerated for at least 10 days before you eat them. After that, pickles can last up to a month.
Step 10. Serve
Enjoy this simple pickled fennel sowa as an accompaniment to your sandwich.
Tips
- The longer the pickles soak, the better flavor you will get.
- The more sticks of fennel sowa you put in the jar, the more the pickles in the jar will taste like pickles.
- You can add spices as you wish. Some recommended variations are the addition of garlic (whole), cucumber seeds, ground black pepper, and a few chopped onions.
- To combine the sweetness and fennel sowa, add more sugar. As with the other recipes, don't be afraid to taste the mixture to ensure it tastes best without the need for any additions.
- Have fun! Cooking is always fun when you enjoy it.
- For people with high blood pressure, reduce the amount of salt used to 1 tbsp.
