Quick Pickled Fennel

Fresh fennel has an incredibly distinctive flavor that tastes one way when it’s fresh and a different way when it’s roasted or cooked. Even if you’re not a huge fan of the anise flavor of fresh fennel, I urge you to try it pickled which brings out an entirely new nuance to the flavor of it.

Easy Quick Pickled Fennel with Lemon Recipe

• 4 cups thinly sliced fennel, tender shoots included. I also like to reserve a few fronds for the mix.
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1 1/2 cup unseasoned rice vinegar (if you want to use seasoned rice vinegar, omit the sugar and salt)
• 1/4 cup sugar
• 1 tablespoon kosher salt
• Zest of 1/2 large lemon

Directions

• Thinly slice fennel and transfer to a quart canning jar or large glass bowl
• In a small frying pan, add coriander and cumin seeds and toast over medium heat, stirring occasionally, for about 3 minutes or until fragrant.
• In a saucepan, combine toasted seeds and the remaining ingredients and heat over medium heat until the mixture comes to a boil
• Pour mixture over sliced fennel and stir well
• Cool, cover, and refrigerate for at least 12 hours or overnight

This is a quick and easy way to preserve fresh fennel. The sugar adds just a bit of sweetness and the lemon adds a little brightness. If you don’t have rice vinegar, try white balsamic instead.

If you’re wondering how to use your newly-pickled fennel, it’s delicious with grilled or steamed white fish or served alongside roast beef or better yet, just toss it into your next salad. It’s a perfect pairing with summer tomatoes and I hope to share my salad recipe for that with you soon.

Fennel is easy to grow in the garden too, at least here in zone 5; just be sure to give each plant lots of space to grow. The fresh fronds from the fennel plant also make a fragrant bouquet as a centerpiece for your next get-together.

As a final note, this stores well in the fridge for weeks, so it’s easy to prepare and have on hand.

Enjoy!