Lemon "pickled" fennel
a delicious summer, grandmother approved treat!
Yield: about 1 quart
Ingredients:
2 bulbs of fennel, tops removed, halved and thin sliced
The zest and juice from 2 lemons
1 tsp granulated sugar
1 good pinch kosher salt, maybe ¼ - ½ tsp
Method:
Place all ingredients into a mixing bowl and toss to combine. place fennel and all liquids into an airtight container and refrigerate.
The fennel will be delicious and ready to eat in about an hour, but will get better after a day or 2.