Why pickle fennel? A fair question, but not THE question imho. Here’s better one: what do you do with pickled fennel? Because the answer is EVERYTHING, not to exaggerate or anything. That jar of pickled fennel in your fridge is the friend you call after a rough day at work, to talk you off a ledge, and then again for brunch and day drinking the next morning.
It makes most situations better. It maintains its crunch even after a couple weeks in the fridge. It is fresh, puckery, and sweet, and that little sliver of orange peel flavors the whole jar with a fragrant, citrus pop. Plus, the pickling process really mellows that strong licorice flavor, if you happen to be opposed.
But I digress, here is your answer to that question. Or, at least, what I do with pickled fennel (I won’t presume to tell you what you do with pickled fennel): on avocado toast with a drizzle of olive oil and a poached egg, in salads (like this citrus salad with radicchio and burrata), over brothy beans, in pasta salads, on cheese boards… the list! goes! on!
Method
- Place the sliced fennel , peppercorns, and orange peel in a mason jar or heat-safe bowl. Toss to make sure peppercorns are evenly distributed.
- In a medium sauce pan, combine the vinegar, water, salt, and sugar. Bring to very gentle simmer over medium heat, turning the heat down so it stays at an almost-simmer. Gently stir the sugar and salt into the liquid until it’s incorporated.
- Turn off the heat and pour the pickling liquid over the fennel and let it sit for a minimum of 15 minutes (that’s really all it takes for it to taste “pickled.”)
