An unusual pickle, refreshingly sweet and sour, and scented with rosewater. The recipe recommends eating it after heavy meals because it aids digestion and dispels gastric winds.
1 bulb of fresh fennel, cut into medium pieces (use only the tender parts)
1 cup red wine vinegar
3 tablespoons sugar
¼ teaspoon of each of toasted whole seeds of coriander and caraway
A sprig of mint
1 teaspoon rosewater
Boil the cut fennel in wine vinegar until half-cooked. Drain it, and squeeze out extra moisture (keep the drained vinegar). Prepare the vinegar liquid as follows: Mix the remaining vinegar with sugar, toasted seeds, mint and rosewater.
Put the drained fennel in a container, and pour on it the prepared vinegar liquid. There should be enough to cover the fennel pieces. Cover the container, and set it aside for a week, at room temperature, and use. Refrigerate the remaining amount.
(Makes about 6 servings)