Pickled Fennel with Orange Zest

By • December 22, 2013 • 2 Comments

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Author Notes: Quick Pickled Fennel with Orange Zest: an elegant table pickle that relies on crescents of fennel bathed in a simple orange-infused brine.Angela Brown

Makes about 2 cups

  • 1-2 fennel bulbs, stalks removed
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon yellow mustard seeds
  • 2 tablespoons orange zest
  1. Slice the fennel into very thin slivers. Thoroughly rinse the fennel and set aside.
  2. Add all remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the jar, being sure to cover the fennel completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks.
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6 months ago Angela Brown

Hi! Great question! I allow the brine to cool to about room temperature before twisting on the cap and popping it in the fridge. Don't hesitate to let me know if you have any other questions! Good luck!

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6 months ago iheartblueberries

Do you cover the jar after its contents reaches room temperature, or do you cover it after you pour in brine. I've never made any thing picked before!