Pickled Fennel

Name: Pickled Fennel
Yield: Yield: 2 pints or 4 (8-oz.) half-pints
Ingredients: 2 tbsp. lemon juice; 1 tbsp. canning salt; 1 cup water; 2 cups (5 percent acidity) distilled white vinegar; 2 tsp. yellow mustard seeds; 2 tsp. whole black peppercorns; 1 tsp. dried basil; ½ yellow onion, thinly sliced; 1 fennel bulb, fronds removed, thinly sliced

Preparation info

Yield:
2 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

When it comes to this pickle, it is best served over a fish entrée, mixed into a salad, or topped on a sandwich.

Ingredients

1 fennel bulb, fronds removed, thinly sliced
½ yellow onion, thinly sliced
1 tsp. dried basil</

Preserve
Vegan
Gluten-free

Method

Wash fennel and cut away any bruised or damaged areas. Thinly slice the fennel and onion.

In a nonreactive pot, bring the brine ingredients to a boil, add the fennel and onion, bring back to a boil, and simmer for 3 minutes. Divide the basil, peppercorns, and mustard seeds between the prepared jars.

Ladle the hot fennel and onion mixture into the jars, using a funnel to safely t