Category:
Condiments + Spice Blends

Courtesy of Joshua Jones of Salt & Time Butcher Shop & Salumeria

Makes about 4 1/2 cups.

Super easy

4 fennel stalk(s), sliced into thin rounds
3 cups sugar
1 orange(s), juiced
1 cups dry white wine
1 tablespoons salt
1/4 cups yellow mustard seeds
1/2 cups water

Fennel-Stalk Mostarda Directions

Add the first six ingredients together in a bowl and allow to macerate overnight.

The following day, strain the fennel—reserving both the liquid and the strained fennel.

Add the strained liquid and the ½ cup of water to a pan, bring to a boil and simmer until the liquid is reduced by half.

When cooled, add the liquid back to the fennel stalks.

Repeat this process every day for 4 to 5 days.

Serve like pickles—alongside meats and spreads. Will keep in the refrigerator for up to 3 months.