Pickled Fennel in Herb Scented Champagne Vinegar
Ingredients
- 2 medium to large bulbs of fennel, trimmed and thinly sliced (reserving the leafy fronds)
- 1 1/2 cups champagne vinegar (or white wine vinegar, if you prefer)
- A fat pinch of salt
- 1 tablespoon fennel seeds, lightly crushed
- 1 tablespoon sugar
- 10 sprigs of parsley
- 3 leafy sprigs of tarragon
- 1 bay leaf
- 10-12 chives
- 1 small clove of garlic, peeled and lightly crushed
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