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Pickled fennel in a glass jar
Aromatic pickled fennel shavings with seeds

Pickled fennel with spices

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Marinated fennel is the hidden gem of Mediterranean pantries. The natural aniseed notes of the fennel are tamed by the vinegar bath, resulting in a crunchy, refreshing pickle. This isn't the kind of pickle that overpowers the meal; rather, it's like a good conductor, highlighting the flavours of rich meats or smoked fish. The secret lies in the hot brine, which 'heat-treats' the vegetable just enough to keep it crunchy while absorbing the aromas.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 50 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Sterilised preserving jar
  • Mandoline (slicer) or sharp knife
  • Saucepan

Instructions

1 ✓

Clean the fennel: cut off the stalks (keep the fronds for garnish) and the base. Slice hair-thin.

Tip: Use a mandoline for uniform thickness. Uniform slices 'cook' simultaneously in the marinade.
2 ✓

In a dry frying pan, toast the fennel seeds and peppercorns over medium heat for 1-2 minutes until fragrant.

Tip: Heat releases the essential oils, creating a more intense flavour.
3 ✓

Prepare the brine: boil the water, vinegar, salt, sugar, and toasted spices together until the sugar and salt dissolve completely.

Tip: Taste the liquid! It should be saltier and sourer than you want the final result to be, as the vegetable will release water.
4 ✓

Pack the sliced fennel into the sterilised jar, tucking garlic, bay leaves, and chilli in between.

Tip: Don't pack too tightly, so the liquid can penetrate everywhere.
5 ✓

Pour the hot liquid over the vegetables, ensuring they are completely covered. Tap the jar on the table to release air bubbles.

Tip: To avoid oxidation, it is important that no air remains among the vegetables.
6 ✓

Seal, let cool to room temperature, then refrigerate for at least 24 hours before consumption.

Tip: This time is needed for osmosis: flavours exchange between the cell sap and the brine.

Recipe FAQ

Why did it go soft?
You sliced it too thinly, or cooked it too long in the liquid. Only pour the hot liquid over it!
How long does it keep?
Kept in the fridge, it remains perfect for 2-3 weeks.

Ingredients

  • 500 g Fresh fennel bulb
  • 250 ml White wine vinegar
  • 250 ml Water
  • 20 g Salt (iodine-free)
  • 30 g Sugar
  • 2 cloves Garlic
  • 5 g Whole black peppercorns
  • 2 Bay leaves
  • 5 g Fennel seeds
  • 3 g Chilli flakes