Orange Pickled Fennel Stalks

May 29, 2017

Orange Pickled Fennel Stalks

Orange Pickled Fennel Stalks
Adapted from recipe by Joy of Pickling by Linda Ziedrich

* Stalks from two fennel bulbs, sliced
* 1 1/2 tsp. kosher salt
* zest of 1/2 orange, peeled from the orange in thin strips
* 1/2 cup white wine vinegar
* 1/2 cup orange juice
* 1 Tbsp. sugar
* 4 black peppercorns, cracked

Combine sliced fennel with salt and let stand for one to two hours.

Drain fennel slices and combine them with the orange zest.
Pack fennel stalks and zest into a jar. Heat vinegar, orange juice, sugar and peppercorns to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the fennel and screw on lid.
Let cool to room temperature and then place in the refrigerator. It will be ready in a few days.
I think this would be good on salmon, too. YUM!

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