The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Malt Pickling Vinegar.
Ingredients
- 4 medium fennel, washed & finely sliced
- 500g malt pickling vinegar
- 60g sugar
- 1tbsp chilli flakes (ancho chillies are less hot & more fruity, where habanero flakes pack one hell of a punch!)
- Sea salt
Method
- Add the fennel to a bowl and toss with enough sea salt to ensure a light, even covering. Leave for a minimum of 1 hour.
- Place the vinegar in a pan with the sugar and chilli flakes. Bring to a gentle simmer, remove from the heat and allow to cool to room temperature.
- Drain the excess liquid from the base of the fennel bowl. Pack the fennel into a sterilized Kilner and cover with the vinegar. Seal and leave for a week before serving.
Lots more Sarson’s stuff
Vinegar Tips & Cleaning Uses
Did you know that white vinegar is great for cleaning? Discover our ultimate guide of vinegar uses to help you around the home.
Vinegar tips