Serve this quick pickle between courses to cleanse the palate.



Ingredient Checklist


Instructions Checklist
  • Wash three pint jars with lids in hot soapy water, and rinse well. (You can use canning jars and lids, but you don't have to.)

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

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

  • 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. Leave 3/4 inch of space beneath the rim.

  • Pour hot liquid over fennel, covering it by 1/4 inch 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 (3)

21 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 1 stars
I thought this would be too salty. I should have trusted my instincts.
Rating: Unrated
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.
Rating: Unrated
very salty and it is chilling now. can't wait to try.