Pickled Fennel with Chilli

First, sterilise your jars. You'll need 3-4 x 375ml jars or 2-3 x 500ml glass jars with metal lids. To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C (225°F) and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.

While the jars are sterilising, cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds and cut the inion into slices. Mix the fennel and onion together in a bowl. Sprinkle over the spices and mix through with your hands.

Make a brine by putting the vinegar, sugar, salt and 250 ml (9 fl oz/1 cup) of water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Remove from the heat.

When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly the brine won't be able to get into every nook and cranny.

Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1 cm/½ in from the top of the jar). Wipe the rims of the jars with paper towel and seal.

Heat-process for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within 3 months.

Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years. If you have concerns about the seal of any of your jars, store them in the fridge and use their contents within a month.