Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Fennel with Orange Zest

Name: Pickled Fennel with Orange Zest
Yield: Makes 3 one-pint (16-fl oz/500-ml) jars
Ingredients: Long, thin curls zest from 1 navel orange, removed with a cocktail citrus zester (about 3 tsp); 3 Tbsp olive oil; 1 Tbsp pink peppercorns; 1½ cups (12 fl oz/375 ml) fresh orange juice (from 3 or 4 navel oranges); ¼ cup (2 fl oz/60 ml) mirin; 1½ cups (12 fl oz/375 ml) white wine vinegar (6 percent acidity); 4 large fennel bulbs with leaves attached, about 1 lb (500 g) each

Preparation info

Makes
3
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Bright and bracing, pickled fennel can be enjoyed just a day after it is canned. The orange zest and juice and the mirin highlight the vegetable’s sweet anise flavor. The fronds look attractive in the jars and on a serving plate alongside the fennel slices. Pair with fresh goat cheese.

Ingredients

4 large fennel bulbs with leaves attached, about 1 lb (500 g) each
1½

Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Cut off the fennel stalks just above the bulbs. Set aside 12 of the most attractive fronds; discard the remaining fronds or reserve for another use. Trim the base of each bulb and remove the outer layer if bruised. Cut the bulbs in half lengthwise. Remove the outermost layer of each half and cut in