Pickled Fennel
Pickled fennel is a tangy, zesty and zippy addition to an array of dishes including salads, sandwiches and lots more.
Servings: 8 servings
Ingredients
- 1 medium fennel bulb thinly sliced
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 clove garlic smashed
- 1/4 teaspoon peppercorns
- 1/4 teaspoon anise seeds
- 2-3 pieces fresh lemon peel
Instructions
- Thinly slice the fennel bulb using a mandoline slicer or sharp knife.
- Add the sliced fennel to a glass jar along with the garlic clove, peppercorns and anise seed.
- Combine the water, vinegar, sugar, salt and lemon peel in a small sauce pot. Bring to a boil and stir until sugar and salt are dissolved.
- Turn off heat and pour the liquid into the jar until just covering the fennel.
- Let cool to room temperature then place the lid on the jar and transfer to the refrigerator. Pickled fennel will store in the refrigerator for up to 3-4 weeks.
Nutrition
Serving: 1SERVING | Calories: 11kcal | Carbohydrates: 2g | Sodium: 140mg | Fiber: 1g | Sugar: 1g