Quick Pickled Fennel with Orange Recipe


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.

Recipe Facts

Active: 20 mins
Total: 24 hrs
Serves: 16 servings
Makes: 1 quart

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

  2. Slice paper-thin on a mandoline.

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

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

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

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

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

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

Special Equipment

Mandoline, quart jar

This Recipe Appears In

Nutrition Facts (per serving)
16 Calories
0g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 253mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 0g
Vitamin C 7mg 36%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)