Recipes

Pickled Fennel

Recipe from the Tasting Table Test Kitchen
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Pickled Fennel, a vegetrian pickle dish from the Tasting Table Test Kitchen

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.

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