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.
- Yield:makes 1 quart
- Active time: 20 minutes
- Total time:24 hours
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
Directions
-
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 2-3 weeks in the refrigerator.
This Recipe Appears In
In a Pickle: Quick Pickled Fennel with OrangeAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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