by Chef Dan Barber of
Blue Hill – New York, NY
Adapted by StarChefs.com
Yield: 8 Servings
Ingredients:
- 4½ cups rice wine vinegar
- 1½ cups water
- ½ cup salt
- 2½ tablespoons sugar
- 5 large fennel bulbs, washed, trimmed, thinly sliced on the mandolin
- 2 Tablespoons fennel seeds
Method:
In a large saucepan, bring the vinegar, water, salt, and sugar to a simmer. Pour the heated mixture over the sliced fennel and add fennel seeds. Chill and cover.
