ideas for fennel? homemade pickle recipe (easy ones)?

Answer 1

I've never heard of pickeled fennel. But, I can give you Fennel Gratin.
2 lbs fennel bulbs
1/3 cup butter
1 cup grated parmigiano
1 cup whole milk or half-and-half
1 cup bechamel sauce
salt

Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
In the meantime, prepare the béchamel sauce and preheat oven to 400F.
Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.

Answer 2

Easy Pickles

The craving for a pickle is a powerful thing. Sometimes a late-night hunger pang hits, demanding a garlicky dill, or a burger just feels incomplete without the crunch of a few bread-and-butter rounds. While a store-bought jar often answers the call, homemade pickles—which can be made from not only cucumbers but onions, carrots, beans, and other garden vegetables—are undeniably superior. But the prospect of canning bushels of them for storage (and all the careful sterilizing and processing involved), then waiting weeks while flavors mature, stops many cooks before they begin.

Happily, there is a simpler way: Make refrigerator pickles like Dill-Pickle Chips and Pickled Zucchini Ribbons, which don’t require canning. You can start eating them in about a week—and they’ll keep for several more. Choose firm, unblemished vegetables from the garden or farmers’ market, and bathe them in a brine made with the freshest herbs and spices available. Then keep these snacks in the refrigerator to munch on whenever the mood strikes.

The Right Spice
These ingredients are commonly found in pickle recipes. Each one is rather assertive—strong enough to stand up to the acid in the pickling brine and penetrate the vegetables with its unique flavor. For best results, always follow proportions called for in the recipes.
1. Dry mustard
2. Dill seed and garlic cloves
3. From left: cumin seeds, celery seed (in bowl), and mustard seed
4. Whole black peppercorns
5. Turmeric
6. Coriander seeds
7. Clockwise from top: lemon peel, cinnamon stick, dried chile, bay leaf, cloves, dried chile flakes, and whole allspice

Answer 3

Okay figure a potato per person.I don`t know how many servings you need,so I can`t give exact measurements.Peel,and cube the potatoes.Add to cold water.Bring to a boil.Add salt and pepper.Boil for 15 minutes or until tender.Drain.Place back in pot with burner off.Leave on the burner for a few minutes to dry up any leftover water.Now,mash them well.Add some milk and butter.The quantity of milk will depend on how thick you like them.You can stop here and you will have wonderful mashed potatoes,or if you want to take it to the next level,you can add some sour cream and chives,shredded cheddar,or roasted garlic.You can also boil the potatoes in some chicken stock if you want,or add some at the end while you are adding the milk and butter.

Answer 4

Vinegar,water,sugar!.... and Thanks for the effort But By-products are technical on labels. Matthew m