Pickled Fennel Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
1 quart
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
  1. 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.
  2. 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.