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: 1 quart
Equipment
- 1 clean quart sized Mason jar
Ingredients
- 1 large or 2 small bulbs fennel
- 1 1/4 cup apple cider vinegar (you can also use white wine vinegar, or any light colored 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.