Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao) Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao)
Pickled fennel in a glass jar
Quick and easy homemade pickled fennel

Pickled Fennel Bulb

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Marinated fennel is a hidden gem of Mediterranean pantries. The natural anise notes of fennel are tamed by the vinegar bath, resulting in a crunchy, refreshing pickle. This isn't the kind that overpowers food; rather, it's like a good conductor, highlighting rich meats or smoked fish. The secret is the hot brine, which 'cooks' the vegetable just enough to keep it crunchy but absorbent.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 day 20 mins
🍽️ Servings 6 servings
🔥 Calories 50 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Sterilized mason jar
  • Mandoline or sharp knife
  • Saucepan

Instructions

1 ✓

Clean fennel: trim stalks (save fronds for garnish) and base. Slice paper-thin.

Tip: Use a mandoline for even thickness. Uniform slices 'cook' evenly in brine.
2 ✓

In dry pan over medium heat, toast fennel seeds and peppercorns for 1-2 minutes until fragrant.

Tip: Heat releases essential oils for more intense flavor.
3 ✓

Prepare brine: boil water, vinegar, salt, sugar, and toasted spices until dissolved.

Tip: Taste brine! Should be saltier and more sour than final result desired.
4 ✓

Pack sliced fennel into sterile jar, tucking in garlic, bay leaf, and chili.

Tip: Don't pack too tight so brine can penetrate.
5 ✓

Pour hot brine over vegetables to cover completely. Tap jar to remove air bubbles.

Tip: Important to avoid air pockets to prevent oxidation.
6 ✓

Seal, let cool to room temp, then refrigerate for at least 24 hours.

Tip: Time needed for osmosis: flavors exchange between cell fluid and brine.

Recipe FAQ

Why did it get soft?
Sliced too thin or cooked too long in brine. Only pour hot brine over it!
How long does it keep?
Kept in fridge, it stays perfect for 2-3 weeks.

Ingredients

  • 1 large bulb fresh fennel (approx. 1 lb)
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 tbsp Kosher salt
  • 2 tbsp sugar
  • 2 cloves garlic
  • 1 tsp whole black peppercorns
  • 2 whole bay leaves
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes