Fennel Infused Antipasto Vegetables

Yield 2 x #20 Fowlers Bottles (approx)


1/2 fennel bulb

4 florets of cauliflower

6 asparagus spears

4 artichoke hearts

1 small carrot julienned

1 zucchini

fennel fronds

1/2 tbs black peppercorns

1/2 tbs raw unfiltered honey

1 small knob of turmeric

Quality wine vinegar


Wash and dry vegetables, chop to your liking and pack into # 20 Bottles.  To each jar add peppercorns, fennel fronds and peeled chopped turmeric.

Top you with vinegar and honey (optional), seal with rind, s/s lid and clip.  Process in your Simple Natural Preserving Kit for 60 minutes.

Allow to mature for a few weeks before using.

Back to Fowlers Blog

Tags: Fennel Infused Antipasto Vegetables