The time this fennel takes to pickle is (significantly) faster than the time spring is taking to mosey its way over to North America right now.
Which is good because woohoo quick homemade topping in time for an impromptu burger dinner! but bad because snow. So much snow.
The great thing about this "pickle" is that it doesn't require sterilized jars, lots of time, or even lots of effort. It's literally fennel chopped or sliced however you like + some pickling liquid (vinegar + sweetness).
I've eaten slices of this on burgers, in salads, and with Indian food. It's pretty versatile, and if I find something lacking some crunch or some acid, I'll just grab the big jar & fish out a few slices!
Quick Pickled Fennel
pretty straightforward recipe from here. Placing the jar upside down ensures that the fennel at the top of the jar (when removing the fennel slices) will be best pickled/submerged in the liquid.
- 1/4 + 2 Tablespoons apple cider vinegar
- 3/4 cup water
- 2 Tablespoons maple syrup or honey
- 1 smashed garlic clove
- spoonful of peppercorns
- 1 fennel bulb, sliced thinly (the slices will maintain their size, so slice into desired thickness)
- Combine vinegar, water, and sweetener until the syrup/honey is dissolved.
- When cutting fennel, cut a wedge to remove the core (as in picture above). Add garlic, peppercorns, and fennel into a big jar.
- Pour pickling liquid over the fennel. Make sure jar lid is tightly fitted. Shake the jar a few times and place upside down in the fridge for at least 1 hour, but preferably overnight and longer. Flip jar over when removing slices (storing upside down ensures submersion of fennel slices).