Quick pickled fennel is one of those little kitchen tricks that instantly brightens almost anything you pair it with. Thinly sliced fennel softens into a crisp-tender tangle with a sweet-tart flavor that hints at mild sauerkraut — but with a light, herbal lift from crushed fennel seed. It comes together fast, keeps well in the refrigerator, and adds a clean, refreshing pop to salads, sandwiches, grilled meats, and rich, creamy dishes. Once you make a batch, you’ll start finding reasons to put it on everything.
INGREDIENTS:
1 fennel bulb, stalks and fronds removed (save for broth or fennel oil)
About 1/2 tablespoon salt
1/3 cup sugar
2/3 cup rice vinegar
1/8 teaspoon fennel seed, lightly crushed or ground
METHOD:
Place sugar and vinegar in a jar with a tight-fitting lid. Shake vigorously until the sugar dissolves. Add the crushed fennel seed and shake again to infuse the mixture.
Halve the fennel bulb through the root end. Trim away most of the core. Using a fixed-blade slicer or a sharp knife, slice the bulb very thinly (1/8-inch or thinner).
Place sliced fennel in a non-reactive bowl and sprinkle lightly with salt. Toss with your fingers to distribute the salt evenly. Let stand for 8 minutes; the fennel will soften slightly.
Transfer fennel to a strainer and rinse well. Place the strainer into a slightly smaller bowl of fresh water and swish to remove excess salt. Drain and repeat the rinsing process a total of three times. Taste to ensure the fennel is not overly salty.
Submerge the rinsed fennel in the pickling solution. It will be ready to use in 10–15 minutes. Refrigerate and use within 4–5 days.
SERVING SUGGESTIONS:
- Add to green salads or grain bowls for bright contrast.
- Layer into sandwiches, burgers, or grilled cheese for crunch.
- Serve alongside grilled fish, roasted pork, or sausages.
- Spoon over Swedish crispbread with mustard and pâté, or pair with labneh and smoked salmon.
- Warm gently and use like a light, tangy sauerkraut with potatoes or roasted vegetables.
YIELD: 1 to 2 cups quick-pickled fennel
