After the fronds of fennel tyed up in bunches have had half a dozen walms and been drained, they were placed in a stoneware crock ready to accept the pickle-let your pickle be vinegar.
Posted by: hearttohearthcookery | August 19, 2018
Let Pickle be Vinegar
Posted in culinary history, Fennel, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
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