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Quick Pickled Fennel with Orange
This fennel pickle is sweetened with orange and spiked with a generous amount of freshly ground black pepper. The end product is half salad, half pickle and all crunch and flavor.
Quick Pickled Fennel with Orange
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 20 minutes |
| Total time: | 24 hours |
| Special equipment: | mandoline, quart jar |
| This recipe appears in: | In a Pickle: Quick Pickled Fennel with Orange |
Ingredients
- 3 small fennel bulbs
- 2 tablespoons kosher salt
- 1 small orange, sliced
- 1/4 teaspoon freshly ground black pepper
- 1 cup apple cider vinegar
Procedures
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1
Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.
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2
Slice paper-thin on a mandoline.
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3
Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour.
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4
When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt.
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5
Return fennel to the bowl and toss with orange slices and black pepper.
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6
Pack fennel and orange into a quart jar and top with the apple cider vinegar.
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7
Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.
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8
Stash jar in the fridge and let sit for at least 24 hours before eating.
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9
This quick pickle will keep at least 2-3 weeks in the refrigerator.
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