Pickled Sweet and Sour Fennel

Inspect the two jars you have on hand for any signs of damage, such as cracks or rust. If either jar is defective, it's best to discard it immediately. Next, submerge the remaining jars in simmering water until they reach the desired readiness.

Subsequently, wash the new lids and rings you haven't used yet in warm soapy water to ensure they're clean. \nProceed by placing the sliced fennel in a colander and giving it a good rinse to remove any impurities.

Combine the water, vinegar, salt, and sugar in a large saucepan and bring it to a boil. Add the fennel, olive oil, and chives; stir everything together thoroughly. Bring the mixture back to a boil and cook for 3 minutes.

Next, remove the fennel from the cooking liquid using a slotted spoon and pack it into sterilized jars. Fill the jars with the hot cooking liquid, leaving about half an inch of space at the top. Wipe the tops of the jars clean with a cloth to remove any excess moisture.

Place the lids on the jars and tighten them securely. \nNow, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least an inch, ensuring they're fully submerged. Bring the mixture back to a rolling boil, cover it, and process for 15 minutes.

Once you've removed the jars from the stockpot with a jar lifter, let them rest on a kitchen towel for 12 to 24 hours. Press the center of each lid gently with your finger to ensure it doesn't move up or down. Remove the rings and store them in a cool, dark area for 1 week before consuming your delicious fennel jars.