Whip up your own batch of crunchy fennel with this easy-to-follow quick pickled fennel recipe and just a few simple ingredients – no fancy equipment or sterilizing techniques are needed.
I love how quickly this cheerful pickled fennel comes together in a few simple steps. The flavor is tart from the vinegar yet still showcases the delicate orange flavor.
If you love trying new pickle recipes, check out my pickled carrots or this easy pickled cucumber salad.
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What is quick pickling?
Quick pickling, also known as vinegar pickling, is a method of preserving food by soaking vegetables or fruits in a vinegar-based solution with spices, herbs, and salt for a short period.
This process creates a tangy, sour flavor and helps extend the food's shelf life. Unlike canning, quick pickling does not require heat to create a vacuum seal and must be stored in the fridge.
Key ingredients and substitutions
- Fennel root has a crunchy texture and a slightly sweet, aniseed flavor. If you cannot find fennel root, substitute it with crunchy vegetables such as cucumber, carrot, or radish.
- Fennel seeds: These spices can be added to the pickling liquid to enhance the aniseed flavor of the fennel. If you do not have fennel seeds, use anise seeds or star anise.
- Orange or citrus zest: Citrus zest gives the pickled fennel a bright, zesty flavor. If you do not have orange zest, use lemon, lime, or grapefruit zest instead.
- Black pepper: This gives the pickled fennel some depth and complexity. You can use white pepper if you do not have black pepper.
- Red pepper flakes (optional): This punches in a bit of heat. If you do not like spicy food, you can leave it out.
- White wine vinegar is the most commonly used vinegar for pickled fennel. It has a hint of sweetness and a neutral flavor profile that lets the orange shine. If you do not have white wine vinegar, substitute it with apple cider vinegar or white vinegar.
Elo's tips
- Use whole bulbs, including the lacey fronds that are fresh. Choose a fennel free from discoloration and with no signs of wilting.
- Slice the fennel thinly: To achieve a crisp and tender texture, it is best to slice the fennel thinly using a mandoline or a sharp knife. First, remove the tough outer layer of the bulb and slice the fennel vertically into thin strips (see video).
- Add a little sweet onion: This goes beautifully with the aniseed fennel flavor.
- Wash the oranges thoroughly, and with baking soda, even if they are organic, if possible – this will help prevent contamination. Washing the rim of the jar will help safeguard the pickle, too.
- Remove the white parts of the orange zest to prevent a bitter taste.
- Use Weck jars with a rubber seal to prevent bacteria and prolong the shelf-life.
- Let the pickle steep: Fennel salad can be enjoyed immediately, but it tastes even better when the flavors have had time to meld together.
- Use the brine in your salad dressings!
Step-by-step instructions
STEP 1: Wash the fennel bulbs and cut off the end. Cut it into quarters and remove the hard core—slice in as thinly as possible using a sharp knife or a mandoline.
STEP 2: Peel the orange zest with a citrus zester or vegetable peeler. Make sure to remove the white parts that can add a bitter taste. Cut the zests into very thin strips.
STEP 3: Make the pickling brine by adding the vinegar, water, salt, and sugar to a medium saucepan, bringing it to a boil, and dissolving the salt and sugar.
STEP 4: Add the sliced fennel to a clean jar and pour the hot pickling mixture on top.
STEP 5: Add in the orange zest, spices, and juniper berries (if using). Close the jar tightly.
STEP 6: Let the hot brine cool down to room temperature. Then store in the fridge for at least 20 minutes or preferably overnight.
How to serve pickled fennel
- Fennel pickle as a snack is a real treat.
- They can be enjoyed as part of a green salad with a sprinkle of fresh herbs and a drizzle of dressing.
- Fennel pickle makes a great side dish for grilled plant proteins.
- It's the perfect topping for crostini or bruschetta.
- It also makes a great filling for pita pockets or wraps.
Frequently asked questions
Quick pickled fennel can be stored in an airtight container in the refrigerator for up to 2 weeks. However, the texture and flavor of the fennel may change slightly over time as it continues to absorb the flavors from the pickling liquid. Therefore, it is best to consume the pickled fennel within the first week for optimal texture and taste.
Yes, you can adjust the level of sweetness and acidity in fennel pickle by adding more or less sugar and vinegar to the pickling liquid. Keep in mind that the ratio of sugar to vinegar will affect the texture and flavor of the pickle, so adjust it carefully.
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The recipe
Quick Pickled Fennel
Equipment
- 16 ounces Weck jar 500 ml
Ingredients
- 1 fennel bulb
- 1 organic orange
- ¼ teaspoons black peppercorns
- ¼ teaspoon fennel seeds optional
- 4 juniper berries optional
For the vinegar brine
- ⅔ cup white wine vinegar sub apple cider vinegar
- ⅔ cup water
- 2 tablespoons sugar
- ½ teaspoon salt
Instructions
- Wash the fennel and cut off the top and the root end. Remove damaged layers. Cut it in half down the center. Place the cut side down and slice it as thinly as possible using a sharp knife (see video).
- Retrieve the orange zest with a citrus zester or vegetable peeler. Make sure to remove the white parts that can add a bitter taste with a paring knife. Cut the zests into very thin strips.
- Add the vinegar, salt, and sugar to a small saucepan. Bring to a boil and wait until the salt and sugar have completely dissolved.
- Add the fennel, orange zest, peppercorns, fennel seeds (if using), and juniper berries (if using) to a 16 ounces (500 ml) glass jar. Pour the hot vinegar brine on top. Fill up the jar with water if you don't have enough vinegar brine.
- Close the jar with a lid and let it come to room temperature. Then store in the fridge for at least 20 minutes or preferably overnight.
Notes
- Wash the oranges thoroughly, and with baking soda, even if they are organic, if possible – this will help prevent contamination. Washing the rim of the jar will help safeguard the pickle, too.
- Let the pickle steep: Fennel salad can be enjoyed immediately, but it tastes even better when the flavors have had time to meld together.
- Use the brine in your salad dressings!
- Store the pickled fennel in an airtight container in the refrigerator for up to 2 weeks. However, the texture and flavor of the fennel may change slightly over time as it continues to absorb the flavors from the pickling liquid.
Nutrition
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