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Sweet Pickled Reedmace Hearts and Fennel

Sweet Pickled Reedmace Hearts and Fennel is a modern British recipe for classic dish of sweet pickled reedmace stem hearts flavoured with fennel. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Pickled Reedmace Hearts and Fennel.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+1 week maturing)

Makes:

1 jar

Rating:

Tags : Wild FoodHerb RecipesBritish Recipes

From may until early June, the outer leaves of reedmace can be stripped away, leaving an edible core. These are at their most tender in early May but are typically edible until the first week of June. At the same time, wild fennel is pushing out tender new growth. These two springime vegetables are excellent when combined together in a sweet pickle.

Ingredients:

12 reedmace hearts, but to fit neatly in your jar
10 wild fennel fronds, again trimmed to the size of your pickling jar
2 tbsp sugar
350ml white wine vinegar

Method:

Pack the reedmace hearts and fennel fronds into a cleaned and sterilized pickling jar that's been warmed in a low oven. Packing them in as tightly as possible.

In the meantime, combine the vinegar and sugar in a saucepan. Heat gently until the sugar has all dissolved then take off the heat and pour into your jar, making sure that the ingredients are submerged, but leaving at least a 2cm head space. Secure the lid and screw down. Set aside to cool before labelling and storing.

Allow to mature for at least a week before using. Store in the refrigerator once opened.