Pickled fennel are amazing when they are in season! Winter or the cooler weather is when fennel is ripe, so pickle them then, using local produce where possible. This pickle will keep for up to 2 weeks in the fridge.
I made this pickled fennel as more of a pickling test than actually a want for it, but it tastes amazing! Every time someone comes over I pull it out and every person is equally surprised at the flavour. I have started adding it to my cheese boards, tastes amazing with blue cheese! I also made salmon tacos with it, will post that recipe later today! It also goes perfectly with meats such as pork.
I think we are all looking for different ways to add veggies to our table and this is a great one! Really easy and packed full of flavour.
- 2 bulbs fennel
- 1 tbsp salt
- 4 cups white vinegar
- 1 1/3 cups white sugar
- 2 cloves garlic
- 2 red chillies
DONE THE DAY BEFORE
Stand the fennel bulbs on their bases and cut vertically in half. Cut out the core and discard any fibrous outer segments. Slice thinly and place in a large bowl, sprinkle with salt and mix to combine. Cover bowl and refrigerate overnight.
In a large saucepan add the vinegar and sugar over high heat until the sugar dissolves. Bring to the boil then reduce to a simmer and cook, uncovered for 30 minutes. Do not stir, just leave to reduce slightly. Allow to cool, then also place in the fridge to cool completely overnight.
Squeeze out any extra liquid from the fennel and place in an airtight jar. Pour over pickling liquid to cover. Add thinly sliced garlic and whole chillies. Seal and refrigerate for 2 days to allow flavours to develop.
This pickled fennel will keep for up to 2 weeks in the fridge.