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Mediterranean · Side
Pickled Fennel with Orange
Thinly sliced fennel bulb salted for an hour, packed with orange zest and covered in a hot white wine vinegar and orange juice brine. Ready in a day, bright and faintly sweet on green salads.
- YieldMakes 1 pint
- Hands-on40 min
- Total1 d 2 h
- Difficulty
Ingredients
- 340 gfennel bulbs, thinly sliced (about 3/4 lb, 2 bulbs)
- 1 tsppickling salt
- 2 sprigssmall fennel sprigs, 1 or 2, for the jaroptional
Brine
- 90 mlwhite wine vinegar, 6 tablespoons
Orange
- 1orange, zest of half peeled off in strips, then the whole orange juiced (about 90 ml, 6 tablespoons)
Brine
- 1 tbspsugar
- 4whole black peppercorns, cracked
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