How to Make Quick Pickled Fennel
How to Make Quick Pickled Fennel is easy and perfect for a tangy side to many dishes like salads, sandwiches, fish and just straight out of the jar.
Servings: 6 cups
Calories: 41kcal
Equipment
- GA Mandoline Slicer – Adjustable Mandolin Vegetable Slicer and French Fry Cutter, Food Slicer, Vegetable Julienne – Thick Sharp Stainless Steel Blades – Cut-Resistant Gloves and Food Holder
Ingredients
Brine
- 1/2 tsp. fennel seeds slightly crushed
- 1 tsp. black peppercorns
- 2 star anise
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 2 Tbsp. Kosher salt
- 1 tsp. dried orange peel or two 1" strips of orange peel
Fennel and Onions
- 2 large fennel bulbs sliced thin on the mandoline
- 1 medium sweet onion sliced thin on the mandoline
Instructions
- In a medium saucepan add in the fennel seeds, anise, peppercorns, vinegar, water, sugar, salt and orange peel.
- Bring to a boil and stir to dissolve the sugar and salt. Reduce heat and let simmer for 5 min.
- While the brine is simmering, add the sliced fennel and onion to the jar or bowl with a lid.
- Pour the brine through a fine mesh sieve and into the jar to cover the fennel completely. Run a knife around the edge inside the jar to release any air bubbles. Add more brine if needed or discard if you have too much. It will depend on the shape and size of your container and how large your fennel bulbs are.
- Let cool, seal tightly and then refrigerate. Wait 24 hours to serve.
- Will last up to 2-3 weeks in your refrigerator.
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 9g | Sodium: 881mg | Fiber: 1g | Sugar: 8g