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Pickled Fennel

Recipe photo courtesy of Jeff Sowder

Serve this quick pickle between courses to cleanse the palate.

Source: Martha Stewart Living, October 1994
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How would you rate this recipe?
21
  • hmitchele
    4 SEP, 2017
    I thought this would be too salty. I should have trusted my instincts.
    Reply
  • DoryceS
    4 FEB, 2013
    Had to dispose of all my organic home grown fennel due to the amount of salt in this recipe. It was not edible even when rinsed off. Entirely too much salt.
    Reply
  • DoryceS
    27 JAN, 2013
    very salty and it is chilling now. can't wait to try.
    Reply

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