Pickled Fennel Recipe
Recipe 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.
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.