Print

Pickled Fennel

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pickled Fennel is a crisp and tangy refrigerator pickle that highlights fennel’s natural sweetness and subtle anise flavor. Perfect for salads, sandwiches, seafood, and charcuterie boards, it adds refreshing crunch and brightness to any meal.

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

  1. Trim the fennel bulbs, remove any tough outer layers, and slice them thinly.
  2. Pack the sliced fennel into clean glass jars.
  3. Divide the peppercorns, fennel seeds, garlic, and bay leaf among the jars.
  4. In a saucepan, combine the vinegar, water, sugar, and salt.
  5. Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve completely.
  6. Remove the brine from the heat.
  7. Carefully pour the hot brine over the fennel, ensuring the slices are fully submerged.
  8. Leave a small amount of headspace at the top of each jar.
  9. Allow the jars to cool to room temperature.
  10. Seal the jars and refrigerate for at least 24 hours before serving.
  11. For the best flavor, allow the fennel to pickle for 2 to 3 days before enjoying.

Notes

  • Add lemon or orange peel for a citrus variation.
  • Include sliced chilies or red pepper flakes for extra heat.
  • Fresh dill, thyme, or rosemary add herbal flavor.
  • 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 results.

Nutrition

Find it online: https://thefamilycooking.com/pickled-fennel/