Simple Pickled Fennel
00h 20This easy pickled fennel recipe transforms the sweet licorice flavour of fresh fennel into a tangy and vibrant condiment. Enjoy its crisp-tender texture and zesty flavour as a topping for salads, pizzas, and sandwiches, or as a delightful snack on its own
Ingredients and Method
Ingredients
- 1 medium fennel bulb, trimmed and cut into large chunks
- 1 tsp black peppercorns
- 1/2 tsp chilli flakes
- 1 tsp salt
- 500ml water
- 500ml apple cider vinegar
Method
- Trim the fennel bulb, removing any tough outer layers. Cut the bulb into large chunks (about 2-3 inches).
- In a clean 1-liter Kilner Jar, layer the fennel chunks. Add the peppercorns, red pepper flakes, and salt. Pour in the water and then the apple cider vinegar.
- Wipe the rim of the jar clean with a damp cloth. Securely seal the jar with the lid. Store the jar in a cool, dark, and dry place, such as a pantry or a cool basement.
Recipe Tips
For best flavour and extended shelf life, refrigerate the preserved fennel. It should last for several months in the refrigerator. If stored in a consistently cool, dark, and dry pantry, the preserved fennel may last for several weeks. However, refrigeration is always recommended for optimal preservation and to prevent spoilage.
