Make Ahead

Pickled Fennel with Orange Zest

December 22, 2013
0 Ratings
  • Makes about 2 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • The Pontificator
    The Pontificator
  • Angela Brown
    Angela Brown
  • iheartblueberries
  • Richard
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

4 Reviews

The P. June 3, 2015
Made these today and was expecting a "bread 'n butter" sort of pickle but found the end result to be cloyingly sweet and syrupy. I might try these again using much less sugar.
Richard June 9, 2019
Did someone overlook the salt?
Angela B. March 19, 2014
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!
iheartblueberries March 19, 2014
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!