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.
- 3 small fennel bulbs
- 2 tablespoons kosher salt
- 1 small orange, sliced
- 1/4 teaspoon freshly ground black pepper
- 1 cup apple cider vinegar
Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.
Slice paper-thin on a mandoline.
Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour.
When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt.
Return fennel to the bowl and toss with orange slices and black pepper.
Pack fennel and orange into a quart jar and top with the apple cider vinegar.
Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.
Stash jar in the fridge and let sit for at least 24 hours before eating.
This quick pickle will keep at least 2-3 weeks in the refrigerator.
mandoline, quart jar