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.
Pickled Fennel
Recipe from the Tasting Table Test Kitchen
Yield: 1 quart
Prep Time: 10 minutes, plus 3 days of pickling
Cook Time: 5 minutes, plus 3 days of pickling
Total Time: 15 minutes, plus 3 days of pickling
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.
