I have tumbled into love with pickled fennel. I always thought pickled onions were a great idea, but raw onions–they’re a little troublesome, aren’t they? Smelly. Sharp.
But pickled fennel. Gently crunchy. Slightly sweet. Very savory. Fresh. I top burgers with it. Mix it into salads. Stuff into pan bagnat.
Get pickling!
Pickled Fennel
INGREDIENTS
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons coarse salt
- 1 fennel bulb, very thinly sliced
METHOD
Place the first four ingredients in a small saucepan and bring to a boil to dissolve the sugar and salt. Then decant into a large bowl, and allow to cool for 5 minutes. When the mixture is still warm, add the fennel. Allow to steep for 20 minuets. Drain, and use.print this recipe
I never though of making pickled fennel, what a great idea! I can’t wait to try it 😉
It’s so good! But I love fennel, so I’m biased…
Completely addictive. I keep some on hand all the time.
I would be interested in knowing more uses for this.
Noelene
One good use for this simple recipe is to add cherry tomatoes and basil olive oil and seasoning.
Yummo
Thanks!!
Pingback: Quick Pickled Cucumbers
Pingback: Quick Pickled Cucumbers | Never Enough Thyme
Pingback: Advancing by retreating | PledgeMe Blog
This looks great, will it last for a while, as in it should be cured right?
It’ll last a few days but it’s not a “true” pickle that could sit in a jar for a year. That requires more liquid, and sealing, et cetera!
Pingback: Quick Pickled Cucumbers | Never Enough Thyme
Pingback: Bulb Fennel