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Pickled Fennel

By tdberg

Pickled fennel with onion. Yum.

A post shared by Tina-Desiree Berg (@tinadesireeberg) on

2 Large Fennel Bulbs
1 Small Red Onions
2 Cups White Wine Vinegar
2 Cups Water
1/2 Cup Sugar
2 Tablespoons of Salt
Whole Peppercorns, Bay Leafs, Dried Fennel Seeds
Leftover Sprigs of the Fresh Fennel Leaves
Olive Oil

Slice the fennel and onion into thin slices.  Sterilize jars and pack the fennel and onion into the jars.  Bring the remaining ingredients to a boil. Make sure the salt and sugar are fully dissolved. Pour the liquid over the fennel and onions. Top each jar with a layer of olive oil before sealing. Let rest one to two months before using.

I use this as a condiment in sandwiches and as a side to a cheese board. Its also great mixed with fresh arugula (and a little of the pickling liquid as a dressing)  in a delicious salad.  Enjoy!


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