Indian-Spiced Fennel Pickles

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

Steps

1. Divide fennel between jars. Bring ginger, garlic, vinegar, salt, granulated sugar, brown sugar, mustard seeds, coriander seeds, cumin seeds, turmeric, star anise, and 2 cups water to a boil in a medium pot, stirring to dissolve salt and sugar. Pour hot brine into jars and cover. Let cool, then chill.
2. Do Ahead: Fennel can be made 2 months ahead. Keep chilled.