Food & Cooking Recipes Appetizers Pickled Fennel 3.4 (21) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 8, 2017 Print Share Share Tweet Pin Email Photo: Jeff Sowder Yield: 3 pints Serve this quick pickle between courses to cleanse the palate. Ingredients 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 Directions 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. Print