Pickled Fennel
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 servings
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Calories
145 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Pickled Fennel
Description
This pickled fennel recipe starts by cutting fennel bulbs into sizable chunks suitable for eating by hand. A boiling brine of white wine vinegar, sugar (often vanilla-flavored), salt, optional fennel or anise seeds, and lemon zest is prepared to balance acidity, sweetness, and subtle herbal aromas. After briefly steeping the fennel pieces in the hot brine, they are packed into a clean jar lined with fennel fronds acting as a bed and flavor enhancer. The brine is then poured over to cover, with care taken to release air bubbles for proper preservation.
The pickling process infuses the fennel with bright, sweet, and tangy flavors while softening the distinctive anise-like crunch. This pickled fennel can be served as a vibrant side dish or garnish, complementing rich or fatty foods with its acidity and fresh herbal notes. The lemon zest adds a fragrant citrus twist, making it refreshing.
The recipe yields about a quart, providing a practical quantity for everyday use or sharing. Using vanilla sugar lends a nuanced sweetness that balances the vinegary sharpness.
Ingredients
- 2 fennel bulb or 3 medium ones
- fennel frond from the bulbs
- 3 lemon zest with all the white pith removed, 1-inch slices
- 1 1/2 cups vanilla sugar or the same amount of sugar with 1/4 teaspoon vanilla extract added
- 1 tablespoon fennel seed optional, or anise seed
- 3 tablespoons salt
- 3 cups white wine vinegar or cider vinegar
Instructions
- Cut the fennel bulbs into large chunks. Make them whatever size you want, but trim any edges that are very thin -- and remember people will eat these by the piece, so cut accordingly.
- Bring the sugar, salt and vinegar to a boil. Add the fennel or anise seeds, if using. The mixture should be tasty. If it is too sour, you can add a little water, but not more than 1/2 cup. Add the lemon zest. Once the canner is boiling, add the fennel pieces to the vinegar mixture, cover it and turn off the heat. Let it steep for 5 minutes.
- In the clean jar, wrap the fennel fronds into the bottom so they surround it like a nest. Pack in the fennel pieces on top of the fronds; you want the fennel to come up only to the fill line on the jar (roughly the base of the neck). Pour in the vinegar mixture slowly, rotating the jar on the countertop to release air bubbles. Pour enough to cover the fennel by at least a 1/2 inch. Use a butter knife or chopstick to remove any stray air bubbles.
- Seal the jar and process in the canner (water should be between 200°F and boiling) for 15 minutes. Let it stand to cool on a rack.
Notes
- This recipe yields approximately 1 quart of pickled fennel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2123mg | 88% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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