Sweet fennel pickles

Sweet fennel pickles

By
From
Pickled
Makes
2 x 300ml jars

I love pickled fennel: it’s crunchy, sweet, aniseed-y, fresh. It’s ace as part of a pickle plate, or – if cut very thinly – as a base for a salad, but I serve them in my Ultimate Meatball Sandwich.

Ingredients

Quantity Ingredient
2 fennel bulbs
125ml rice wine vinegar
125ml white wine vinegar
1 tablespoon sea salt
3 tablespoons granulated sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds

Method

  1. Rinse the fennel bulbs and remove the stalks. Cut the fennel into thin slivers and put them into a clean jar or plastic container.
  2. Combine the vinegars, salt, sugar and 125 ml of water in a medium-sized pan and continue to simmer over a medium to high heat.
  3. Add the coriander and fennel seeds and simmer over medium to high heat for 5 minutes.
  4. Pour the hot pickling liquid over the fennel in the jar. Put the lid on, then cool and refrigerate. Your pickles will be ready to eat in 5 days and will keep for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again