Be sure to check out the Herbs forum here too as they have many discussions about fennel. I linked one on uses for it below. As for pickling the stems you can use the Pickled Garlic Scapes recipe or the approved pickling recipes from NCHFP for Pickled Asparagus or Pickled Green Beans and sub the fennel stems. In theory at least you could use any pickling recipe that has at least the minimum approved ratio of vinegar to water pf 1:1 and add the dried spices of choice. I just don't know how well the stems will hold up to the BWB processing. Dave Here is a link that might be useful: How do you use your fennel

The green/blue color tinge change is usually only temporary. Its attributed to some enzymes within the cloves, especially if they have been freshly dug and dried a week or two. Most garlic cloves would have that normal creamish color inside, and maybe even a purple paper skin. With colors like these within a clove is when acids in vinegar and heat of processing come into play. Ever drop iodine on a potato? It turns blue. I wonder what happens when you do the same with a true blue potato? Does it turn white? Hmmm food for thought. As to vinegar strength. I usually do ALL my vinegar based pickles with full strength 5% acidity distilled white vinegar. Even for that, more sweet and spicy B&B, sweet mixed, and a few other pickles that benefit from using some cider vinegar to be a bit more 'mello', may see a bit of water added. My pickled pepproncini are full strength vinegar too. With a full quart of pickled garlic, and full strength vinegar, you have a safer canning combination for that larger quart size mass. Was at a web site (canning pantry) where they offer many more Mrs. Wages pickle mixes. Apparently they realized that Ball as 'droppped the ball', when it comes to a bigger variety of mix flavors. There is one for making 'dilly' beans, pickled beets, and and also one for pickling all kinds of garden veggies. Additionally choices for refrigerater pickles, where you do no heat processing at all. Also found that, yes, Ball appears to have sugar in their dill pickle mixes (even as the first ingredient), hardly a true dill pickle. Polish dills use a few peppercorns in that style (Grandma did too).

As a certified home canning instructor, I will only suggest using tested recipes that follow USDA standards. These are recipes that have been developed and tested for pH levels, heat penetration of the food, as well as tested after it has been shelved for bacteria. The only commercial book that uses USDA standards is the Ball Blue Book, and we can always check at the National Center for Home Food Preservation for up-to-date canning information and recipes, or check with your local County Extension Office. I don't see why anyone would want to use untested recipes, or make something up based on another food entirely? There are more bacteria, and more deadly bacteria than existed 20-25-years ago, therefore it's more important than ever to follow safe recipes, use safe canning practices, and never make up your own recipes. If you do make up your own recipes, please avoid giving the food to anyone who has a compromised immune system, is on medication for any disease/condition, children and the elderly. While a healthy person may be able to survive botulism, others may not. I'll relate this story from the National Center for Home Food Preservation as written in "Food Preservation: Follow Recipe to Ensure Safety, Success": A 62-year old woman dipped a finger into the juice in home canned carrots. She was hospitalized two days later after feeling dizzy and having difficulty walking. She was still hospitalized six months later, but lucky to be alive after ingesting Clostridium botulinum. -Grainlady

Unless someone here lives in the same area and frequents the Farmer's Markets I doubt you'll get an answer. Can't you just call the local FM and ask them? That's what we do here. All the local markets here keep a list of currently offered products. Late for them down here. Last Saturday only one vendor had them and only a small amount. Otherwise you can order them online from garlic growers like BJ 's Gourmet Garlic Farm. Dave