Quick Pickled Fennel
Quick Pickled Fennel is a zippy condiment that works with just about anything you'll pull off your grill this season. It's great in salads, and I love to eat it straight out of the jar. Practically zero calories and over the top flavor!
Servings: 8 (1 quart total)
Equipment
- 1 quart-sized Mason jar
Ingredients
- 1 bulb fennel, (use 2 bulbs if they are small)
- 1 1/4 cup apple cider vinegar, or white wine vinegar
- 1 1/4 cup water
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp fennel seeds
- 1/2 tsp yellow mustard seeds
- 1/2 tsp black peppercorns
Instructions
- Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel any tough outer layers away.
- Slice the trimmed bulb very thinly (1/8 inch) on a mandoline slicer, or with a very sharp knife.
- Fit the fennel slices tightly into a wide mouth quart mason jar. I like to add a few fennel fronds into the jar as well.
- Put the vinegar and water in a small saucepan with the spices. Heat to a boil, then pour everything into the jar with the fennel. Make sure the fennel is completely covered with pickling liquid. If not, add a little more water to top off.
- Let cool at room temperature, then cap and refrigerate. It's ready to enjoy as soon as it's chilled, and will keep up to a month, refrigerated.
Nutrition
Serving: 0.5 cup · Calories: 21 kcal · Carbohydrates: 3 g · Protein: 0.5 g · Fat: 0.2 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.1 g · Sodium: 310 mg · Potassium: 156 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 41 IU · Vitamin C: 4 mg · Calcium: 21 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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