Orange fennel vinegar recipe

Ingredients

• For the Orange Fennel Infusion
• ½ fennel bulb, coarsely chopped
• 1½ cups white wine vinegar

For the Orange Fennel Infusion
1. Preheat a water bath to 155°F (68.3°C).
2. Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
3. Combine the orange zest, chopped fennel, and vinegar in a Mason jar or glass bottle then seal. Infuse in the water bath for 1 to 2 hours.
4. Prepare an ice bath with ½ ice and ½ water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the infusion and store in a sealed container. It will last for several weeks in the refrigerator.