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pickling fennel stems

10 years ago

Hi everyone. I recently moved to Maryland, and I am renting a house with a crazy amount of fennel. The house was abandoned for about eight months before we moved in, and everything grew wild. There are probably about one hundred fennel plants (not Florence fennel). I have been slowly weeding some of them out, and when I do, I have been making refrigerator pickles out of the stems using this recipe:
http://pickle-girl.blogspot.com/2007/08/finocchio-piccolo-piccolo-pickle-ohs.html
I slice them up very thinly and add to salads. I was wondering if anyone knew how to pickle them so they would be water-bath safe. All the fennel recipes I have found that are suitable for canning are for thinly sliced fennel bulbs. If nobody knows, I would greatly appreciate recipes that use the stems, and advice regarding how to use the flowers. Thank you in advance.

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Comments (2)

digdirt2
10 years ago
Be sure to check out the Herbs forum here too as they have many discussions about fennel. I linked one on uses for it below.

As for pickling the stems you can use the Pickled Garlic Scapes recipe or the approved pickling recipes from NCHFP for Pickled Asparagus or Pickled Green Beans and sub the fennel stems.

In theory at least you could use any pickling recipe that has at least the minimum approved ratio of vinegar to water pf 1:1 and add the dried spices of choice. I just don't know how well the stems will hold up to the BWB processing.

Dave

Here is a link that might be useful: How do you use your fennel
timothina
Original Author
10 years ago
Thank you, Dave. I probably should have mentioned that the stems are about one inch in diameter! Should that affect processing time?
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