One of my favourite summer side dishes. It takes no time at all to make, although I think the vegetables are best left for about 3 hours to pickle in the liquor. If you leave the pickles for longer the pink peppercorns turn everything a beautiful blush colour. Great with smoked fish or chicken or add the vegetables to a burger or crusty sandwich for tang and crunch. I have served them here with smoked salmon and some wheaten bread for a light but satisfying supper. You can buy verjus from www.souschef.co.uk or www.finefoodspecialist.co.uk.
- 2 small fennel bulbs, trimmed
- 8 radishes, trimmed
- 100ml white wine vinegar
- 230ml verjus
- 3 tablespoons caster sugar
- 1 teaspoon Maldon salt
- 1 teaspoon pink peppercorns
- 1 tablespoon finely chopped dill
- Cut the fennel in half lengthways and thinly slice on a mandolin or in a food processor. Place in a mixing bowl.
- Finely slice the radishes and add to the fennel.
- Pour the vinegar and verjus in a saucepan and add the remaining ingredients. Bring to the boil, stirring to dissolve the sugar and salt. As soon as the liquid comes to the boil pour over the fennel and radishes. Stir everything together and leave to pickle for about 3 hours. Stir in the dill. Chill if you want to eat the pickles the day after.