Pickled Fennel

Serve this quick pickle between courses to cleanse the palate.

  • Yield: Makes 3 pints
Pickled Fennel

Source: Martha Stewart Living, October 1994


  • 3 pounds fennel, (about 9 bulbs), trimmed and sliced into very thin rings
  • 1 medium orange
  • 2 cups white vinegar
  • 5 tablespoons kosher salt
  • 2 tablespoons sugar
  • 6 whole pieces star anise


  1. Wash three pint jars with lids in hot soapy water, and rinse well.

  2. Wash fennel, and cut away any bruises or bad spots; trim, and slice into very thin rings. Cut three 1-inch-long strips of peel from orange. Remove any pith from peel.

  3. Bring 1 1/2 cups water, vinegar, salt, and sugar to a boil in a large pot.

  4. Meanwhile, fill each jar halfway with fennel. Place 1 orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down.

  5. Pour hot liquid over fennel, making sure that it is completely covered and leaving 1/2 inch of beneath the rim of each jar. Place lids on jars, and let stand until cool. Store jars in refrigerator; serve within 3 to 5 days.


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