I didn’t think much about cooking today. I knew my husband would want the leftover duck gumbo again so there was nothing to think about. I did make a lunch of mirliton hash browns with a fried egg sprinkled with cheddar cheese that was really good 🙂
After lunch, I started to vaguely worry about an aging bulb of fennel in the refrigerator and thought of a salad that I make with cucumbers that’s almost like a pickle. The Sapelo Farms blog site had a recipe for pickled cucumbers and fennel that looked like something we would like, so I tried it.
It was easy and fun to make. I also like making jars of things.
Remember, if you are cursed with inexactitudiphobia, push the link above and go to the website. I made this the way I wanted to make it.
Fennel and Cucumber Pickle
1 winter cucumber, sliced
1 bulb fennel, trimmed, quartered vertically and sliced
4 small red peppers, like bird’s eye
5 whole garlic cloves, peeled
1 1/2 cups white vinegar
1/2 cup water
1 tsp fennel seeds
1 tsp coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tbsp sugar
1 tbsp salt
1 small bay leaf
1 tsp mixed peppercorns
Put the cucumber, fennel, peppers and garlic in a bowl. Set aside.
Place the vinegar, water, fennel seeds, coriander seeds, cinnamon stick, sugar, salt, bay leaf and peppercorns in a pot, bring to a boil, cool for 5 minutes, then pour over the top of the cucumber mix. Place in a tight fitting container and refrigerate for at least 4 hours; overnight is better.