Pickled Fennel Recipe
To learn more, read "Brine of the Times" in our National edition. See the rest of the recipes in this story: Pickled Asaparagus and Pickled Rainbow Carrots.
Recipe from the Tasting Table Test Kitchen
Pickled Fennel
Up the licorice-y flavor of fennel with tarragon and lemon in our pickle recipe!
Prep Time
10
minutes
Cook Time
5
minutes
Servings
1
quart
Total time: 15 minutes
Ingredients
- 1¾ cups white wine vinegar
- ¾ cup water
- 5 tablespoons sugar
- 2 tablespoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 2 1-inch lemon peels
- 2 sprigs of tarragon
- 2 fennel bulbs, stalks removed, halved and sliced ⅛-inch thick
Directions
- In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer. Reduce the heat to medium and simmer for 5 minutes. Turn off the heat, and then add the tarragon.
- Place the sliced fennel in an airtight container and pour the pickling liquid over. Chill in the fridge and enjoy after 3 days. The pickles will keep for 2 weeks.