Name: Indian-Spiced Fennel Pickles
Yield: Makes 2 quarts
Ingredients: 2 medium fennel bulbs, sliced ⅛ inch thick; 1 1-inch piece ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 1 cup distilled white vinegar; 2 tablespoons kosher salt; 1 tablespoon granulated sugar; 1 tablespoon light brown sugar; 1 tablespoon yellow mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; ¼ teaspoon ground turmeric; 2 star anise pods; Two 1-qt. canning jars with lids

Eva Kolenko

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Recipe notes