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Dan Barber’s Late Summer Recipes

Chef Dan Barber of Blue Hill  New York, NY on
Dan Barber

Blue Hill
75 Washington Pl
New York, NY
(212) 539-1776

Blue Hill at Stone Barns
630 Bedford Rd
Tarrytown, NY
(914) 366-9600

Pickled Fennel
by Chef Dan Barber of Blue Hill – New York, NY
Adapted by

Yield: 8 Servings


  • 4½ cups rice wine vinegar
  • 1½ cups water
  • ½ cup salt
  • 2½ tablespoons sugar
  • 5 large fennel bulbs, washed, trimmed, thinly sliced on the mandolin
  • 2 Tablespoons fennel seeds

In a large saucepan, bring the vinegar, water, salt, and sugar to a simmer. Pour the heated mixture over the sliced fennel and add fennel seeds. Chill and cover.

  • Polyface Farms
  • International Chefs Congress

  •    Published: September 2007
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