📝 About This Recipe
This vibrant quick pickle transforms the crunchy, licorice-scented fennel bulb into a bright, acidic condiment that cuts through rich dishes with elegance. Infused with toasted peppercorns, coriander seeds, and a touch of orange zest, these pickles bridge the gap between Mediterranean tradition and modern pantry staples. They offer a sophisticated snap and a complex flavor profile that evolves from sweet citrus to a warm, herbaceous finish.
🥗 Ingredients
The Produce
- 2 large Fennel Bulbs (trimmed, cored, and very thinly sliced)
- 1 small Shallot (peeled and thinly sliced into rings)
- 1 Orange (zested into wide strips using a vegetable peeler)
The Brine
- 1 1/2 cups White Wine Vinegar (champagne vinegar also works beautifully)
- 1/2 cup Water (filtered)
- 1/3 cup Granulated Sugar (adjust slightly for a drier pickle)
- 1 tablespoon Kosher Salt (non-iodized is best for pickling)
Aromatics and Spices
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Coriander Seeds (lightly crushed to release oils)
- 1/2 teaspoon Mustard Seeds (yellow or brown)
- 1/4 teaspoon Dried Red Chili Flakes (optional, for a subtle back-heat)
- 2-3 pieces Fresh Dill Sprigs (tucked into the jars)
- 2 Garlic Cloves (smashed and peeled)
👨🍳 Instructions
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1
Thoroughly wash two pint-sized glass jars and their lids with hot soapy water, or run them through a dishwasher cycle to ensure they are pristine.
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2
Prepare the fennel by cutting off the green stalks and feathery fronds (save the fronds for garnish elsewhere!). Slice the bulb in half vertically through the core.
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3
Use a mandoline or a very sharp chef's knife to shave the fennel into paper-thin slices, approximately 1/8-inch thick. Thinner slices absorb the brine faster.
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4
In a small dry saucepan over medium heat, toast the peppercorns, coriander seeds, and mustard seeds for 1-2 minutes until they become fragrant and slightly golden.
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5
Add the white wine vinegar, water, sugar, and salt to the saucepan with the toasted spices.
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6
Bring the liquid to a gentle simmer, stirring occasionally until the sugar and salt have completely dissolved. Remove from heat immediately.
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7
Divide the sliced shallots, garlic cloves, orange zest strips, and chili flakes evenly between the two jars.
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8
Pack the sliced fennel tightly into the jars, leaving about 1/2 inch of headspace at the top. Tuck a sprig of fresh dill into the side of each jar.
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9
Carefully pour the hot brine over the fennel, ensuring the vegetables are completely submerged. If you are short on liquid, top with a splash more vinegar.
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10
Use a clean chopstick or butter knife to gently poke around the inside of the jar to release any trapped air bubbles.
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11
Wipe the rims of the jars with a clean, damp cloth and screw the lids on until they are finger-tight.
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12
Allow the jars to cool to room temperature on the counter for about 1 hour.
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13
Transfer the jars to the refrigerator. While they can be eaten after 2 hours, the flavor is best after at least 24 hours of curing.
💡 Chef's Tips
For the best texture, use a mandoline to ensure uniform, thin slices that soften slightly in the brine. If you find fennel's anise flavor too strong, blanch the sliced fennel in boiling water for 30 seconds before pickling to mellow it out. Always use high-quality vinegar; since this is a quick pickle, the flavor of the vinegar will be very prominent. Avoid using reactive metal bowls or pots (like aluminum) which can impart a metallic taste to the acidic brine. These pickles will stay crisp and delicious in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Layer these onto a smoked salmon bagel with cream cheese and capers for a bright morning bite. Serve alongside grilled oily fish, like mackerel or sardines, to balance the richness. Roughly chop the pickled fennel and fold it into a potato or grain salad for unexpected crunch and tang. Add to a charcuterie board paired with sharp pecorino cheese and salty prosciutto. Use the leftover pickling brine in a vinaigrette for a simple green salad.