Pickled Fennel and Bull Horn Chilli


Add these to the side of stir fries, whole roasted fish or pan seared duck. Alternatively slice them thinly and lob them into a bacon and egg roll for a morning kick start.



  1. Combine the spices, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
  2. Pack the vegetables into jars, leaving 2 cm clear at the top. Pour over the brine, covering the vegetables, still leaving 1.5 cm clear at the top.
  3. Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
  4. These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.

Ingredients for Pickled Fennel and Bull Horn Chilli

Fresh Herb Ginger min 150g

$3.75 ea