Pickled Fennel is a crisp and tangy condiment that highlights the natural sweetness of fresh fennel in a bright vinegar brine. Its refreshing flavor and crunchy texture make it a versatile addition to salads, sandwiches, seafood dishes, and charcuterie boards.
Total Time:24 hours 20 minutes
Yield:8 servings
Ingredients
2 large fennel bulbs, thinly sliced
1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 garlic cloves, lightly crushed
1 bay leaf
Instructions
Trim the fennel bulbs, removing any tough outer layers, and slice them thinly.
Pack the sliced fennel into clean glass jars.
Divide the peppercorns, fennel seeds, garlic, and bay leaf among the jars.
In a saucepan, combine the vinegar, water, sugar, and salt.
Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve completely.
Remove the brine from the heat.
Carefully pour the hot brine over the fennel, ensuring the slices are fully submerged.
Leave a small amount of headspace at the top of each jar.
Allow the jars to cool to room temperature.
Seal the jars and refrigerate for at least 24 hours before serving.
For the best flavor, allow the fennel to pickle for 2 to 3 days before enjoying.
Notes
Add strips of lemon or orange peel for a citrus variation.
Include sliced red chilies or pepper flakes for extra heat.
Fresh dill, thyme, or rosemary can be added for herbal notes.
Substitute honey for sugar for a floral sweetness.
Apple cider vinegar can be used for a milder tang.
Store refrigerated for up to 1 month.
Keep the fennel fully submerged in the brine for best quality.
