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!
1 1/4cupapple cider vinegar (you can also use white wine vinegar, or any light colored vinegar)
1 1/4cup water
1/2tspyellow mustard seeds
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.
https://theviewfromgreatisland.com/quick-pickled-fennel-recipe/ May 13, 2020