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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.

Reviews (2)

  • DoryceS 4 Feb, 2013

    Had to dispose of all my organic home grown fennel due to the amount of salt in this recipe. It was not edible even when rinsed off. Entirely too much salt.

  • DoryceS 27 Jan, 2013

    very salty and it is chilling now. can't wait to try.

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