Active Time
30 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 1 quart

How to Make It

Step

In a 1-quart jar with a tight-
fitting lid, shake the water, rice vinegar, sugar, white wine 
vinegar and salt until the sugar and salt dissolve. Pack the fennel, garlic, rosemary and chiles into the jar, cover and refrigerate for at least 4 hours. Drain the pickles before serving. 


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