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

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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


  • 3 small fennel bulbs
  • 2 tablespoons kosher salt
  • 1 small orange, sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup apple cider vinegar


  1. 1

    Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.

  2. 2

    Slice paper-thin on a mandoline.

  3. 3

    Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour.

  4. 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.

  5. 5

    Return fennel to the bowl and toss with orange slices and black pepper.

  6. 6

    Pack fennel and orange into a quart jar and top with the apple cider vinegar.

  7. 7

    Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.

  8. 8

    Stash jar in the fridge and let sit for at least 24 hours before eating.

  9. 9

    This quick pickle will keep at least 2-3 weeks in the refrigerator.


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