I guess it’s no secret by now. I like pickled things. So I made this Turkish Pickled Cucumber and Fennel.
Remember Pickled Rhubarb? How about Pickled Shrimp? Just last week I featured a pickled fish known as Escabeche. I have a vinegary Filipino adobo coming to these pages very soon.
Well, pickled things are also a staple in Turkish cuisine. I have been reading quite a bit about Turkish cooking lately and will soon start featuring a few of my finds every once in a while.
So, with my love of pickles I was naturally very intrigued when I read that in Istanbul there are entire shops devoted to pickles. The photos I have seen are very inspiring. Shop windows filled with stunning displays of pickled things gleaming like jewels in the sunlight. It’s common to see brined cucumbers, peppers, cabbage, beets and stuffed eggplant in these shops. But there can also less expected versions of the plain ol’ pickle too. Things like whole ears of corn, unusual fruits and even pinecones!
In my exploration of traditional Ottoman cuisine I read that during the 18th century one of the most common appetizers (meze) was a combination of cucumber and fennel made bold with garlic and spices. The book I was reading did not mention whether this dish was pickled or not. But it seems to me to be an ideal candidate.
So I have recreated my own version of this Turkish delight! My vegetables are left in the brine overnight and no longer, because I wanted to maintain the bright crunchy texture that makes me love cucumbers so much. Which means this recipe falls somewhere between a salad and a true pickle. But the bold sour bite of vinegar is unmistakable and completely addicting!
Pickled Cucumber and Fennel
Meze serves 4 CLICK here for a printable Pickled Cucumber and Fennel
recipe
1 lb very young cucumbers or better yet, Persian cucumbers
- 2 very young fennel bulbs
- 3 thai bird or similar hot pepper
- 10 clv garlic cloves, peeled and left whole
- 1 T fennel seeds
- 1 T coriander seeds
- 1 cinnamon stick, broken into several pieces
- 1⁄2 t red pepper flakes (or to taste) optional
- 3 c white vinegar
- 1 c water
- 3 T sugar
- 2 T kosher salt
- 1 bay leaf
- 1 t black peppercorns
- olive oil to taste
Pickled Cucumber and Fennel
Cut the cucumbers into 1/2‑inch spears. You may need to quarter or half them. Young Persian cucumbers can often be left whole. You are looking for uniformity, so use your judgment.
Trim the fennel bulbs evenly, and cut them lengthwise into quarters. Retain the fronds for garnish. Remove some of the core, keeping the layers intact. Slice these into 1/2‑inch slices.
Put the cucumbers, fennel, Thai chilis and garlic cloves into a large heat proof, low-sided bowl, tray or baking dish.
Add all the remaining ingredients to a large, non-reactive, saucepan. Bring the mixture to a boil. Remove the pan from the heat and let it cool some for about 5 minutes. Then poor the hot liquid over the cucumber fennel mixture, stirring to coat well. The liquid should nearly cover all the ingredients. If not add a bit more water.
Let the mixture cool completely. You may then cover the dish and move it into the refrigerator. They will be ready to eat in about 4 hours, but will be at their best if you wait until the next day before eating them. Serve chilled on a family style platter with a bit of the marinade and a good drizzle of fruity olive oil. Garnish with fennel fronds.
Pickled Cucumber and Fennel
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
I don’t know how I landed here, but it dawns on me that the calamari was soaked in buttermilk. This has to make it spectacular. I’m about to do my first calamari soon.
I love calamari esp with a bottle of ice cold beer. The dipping sauce sounds wonderful. I might try it soon, thanks for sharing this wonderful recipe
Nice to see my favorite guilty pleasure with a kick! I may have to order from you cuz I’m too nervous to make it myself 🙂
Innnnteresting sauce! We both LURVE calamari! Just had it this weekend, but we were lazy and just did a creamy marinara sauce. Yours is much more creative.
We do, and your cooking is making me hungry and jealous. I’m not putting out this kind of food and I need to step it up. I’m talking about all your last several posts. I’m jealous I’m not Ken getting fed this food, which is gorgeous, healthy and freaking REAL. (and with elegance which you and I both love). You are a marvel. xoxo
Don’t make me cry… GREG
Great post. I love calamari and now I know how to make it!
Seems like Calamari is something almost everyone I know will order when we go out to eat, including me…this extra kick would rock it even more!
You know me. You do. And I agree with you on all counts. I like my fried sea creatures with a touch of spice, maybe more than a touch, and lots of lemon. This looks insanely good. And the chipotle sauce…daring. Smart.
And thanks for the support, by the way. That guy was a dickweed, but he popped my troll cherry, so that’s… good, I guess.
You have a great blog here. The writing is crisp and clear and the recipes are pristine. Seriously top notch content. But you knew that.
I love calamari. I devoured some at La Palazzo after the bake sale. So glad you were able to come out and support!
this looks fantastic, and love the chipotle sauce recipe!
What’s not to love about fried calamari… and paired with this fabulous sauce? Yum, even more so!
oooooooh goodness. i absolutely love calimari and i can’t imagine how absolutely delicious this would be. i’m drooling already.
Greg — You have seriously outdone yourself!
That looks like it walked out of Batali’s kitchen, orange crocs & all!
Fanastic!! I want some now…
Ciao, Devaki @ weavethousandflavors
While I’m not a big seafood fan unless I am within 10 miles of the ocean, I do enjoy calamari. Chipolte dipping sauce? Oh yeah, that’s right up my alley. You nailed this one, Greg (even if you are a grill-less heathen 😉 )
Love deep-fried calamari with the chipotle sauce too! (YUM!)
oh wow love this sauce
I am proud to admit that I am one of those calamari lovers, but I have yet to try and make it for myself. I do like the chipotle kick to it. Dang, this is another one I need to add to my list.
I am not too proud to admit my love of fried Calamari! And I dig your dipping sauce. I wish I had it all sitting in front of me right now.
I’ve also tossed in the lemon slices to be fried and they were really tasty!
🙂
I’m all about the dipping sauce! So I say yea!
I do love calamari in all kinds of ways, and when it’s fried it can’t be beat. I’m a big chipotle fan too, so this looks divine!
Oh, man, calamari tempura with chipotle. This is serious genius. I reallyreally love calamari, as long as they’re not cooked to the rubber band stage…
YUM.
Of course I like fried calamari. I always like it cooked in curry…mmm. Love your sauce to go with it.…mmm.…delicious
Nom nom nom… I’ve been on a fried foods kick the past couple days managing to wring out a batch of schnitzel and fried chicken out of the same pot of oil. After seeing this, I’m wondering if I can get one more fried dish out of the oil before I toss it.