Pickled Fennel

Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I just love the crunch and tartness that pickled fennel adds to any pork dish. Anyone that loves spicy Italian sausage should love fennel—it’s the crunchy seed that is packing that sausage with so much flavor.


  • 3 cups (720 ml) champagne vinegar
  • ½ cup (100 g) sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon coriander seeds, lightly toasted
  • 1 teaspoon fennel seeds, lightly toasted (see Note)
  • 1 teaspoon red chile flakes
  • 3 small fennel bulbs, trimmed, cored, and cut lengthwise into ¼-inch (6-mm) slices


In a medium-size nonreactive saucepan, combine the vinegar, cups (300 ml) water, the sugar, salt, coriander, fennel seeds, and chile flakes and bring to a boil over high heat. Cook until the sugar and salt have dissolved, about 3 minutes.

Put the fennel in a 3-quart (3-l) nonreactive container with a tight-fitting lid and pour the pickling liquid over it, making sure that the fennel is totally submerged. Cover and refrigerate for at least 4 hours before serving. The pickled fennel will keep, tightly covered in the refrigerator, for up to 7 days.