Pickled Fennel Recipes

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PICKLED FENNEL



Pickled Fennel image

Serve this quick pickle between courses to cleanse the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 pints

Number Of Ingredients 6

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

Steps:

  • 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.

QUICK PICKLED FENNEL



Quick Pickled Fennel image

Quick Pickled Fennel is a zippy condiment that works with just about anything you'll pull off your grill this season. It's great in salads, and I love to eat it straight out of the jar. Practically zero calories and over the top flavor!

Provided by Sue Moran

Categories     condiment

Number Of Ingredients 8

1 large or 2 small bulbs fennel
1 1/4 cup apple cider vinegar (you can also use white wine vinegar, or any light colored vinegar)
1 1/4 cup water
1 tsp sugar
1 tsp salt
1/2 tsp fennel seeds
1/2 tsp yellow mustard seeds
1/2 tsp black peppercorns

Steps:

  • Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel any tough outer layers away.
  • Slice the trimmed bulb very thinly (1/8 inch) on a mandoline slicer, or with a very sharp knife.
  • Fit the fennel slices tightly into a wide mouth quart mason jar. I like to add a few fennel fronds into the jar as well.
  • Put the vinegar and water in a small saucepan with the spices. Heat to a boil, then pour everything into the jar with the fennel. Make sure the fennel is completely covered with pickling liquid. If not, add a little more water to top off.
  • Let cool at room temperature, then cap and refrigerate. It's ready to enjoy as soon as it's chilled, and will keep up to a month, refrigerated.

FENNEL STEM PICKLES



Fennel Stem Pickles image

These sweet and spicy fennel stem pickles from Beecher's Handmade Cheese founder Kurt Beecher Dammeier can be served on their own as a delicious snack or as a tangy topping to other dishes (like his popular World's Best Mac and Cheese).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 16

1 large onion, cut into 1-inch pieces
1 tablespoon canola oil
1 tablespoon plus 2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cider vinegar
1 cup sugar
1 teaspoon crushed red pepper flakes
1 teaspoon crushed brown mustard seeds
1 teaspoon mild chile powder
1/2 teaspoon garlic powder
1/2 teaspoon Chinese five spice
1/4 teaspoon turmeric
1 1/2 to 2 cups fennel stems, trimmed and sliced crosswise 1/2-inch thick (from 2 large fennel bulbs with stems)
1 English cucumber, quartered lengthwise, then cut into 1/2-inch slices
1 jalapeno, seeded and minced
1/2 cup chopped red bell pepper, ribs and seeds removed

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together onion, oil, 1 tablespoon salt, and pepper. Spread onion mixture in an even layer on a rimmed baking sheet and transfer to oven. Bake until onions are tender and beginning to brown, about 15 minutes. Remove from oven and let cool to room temperature.
  • In a small nonreactive saucepan, mix together vinegar, sugar, and remaining 2 1/2 teaspoons salt; bring to a boil over high heat, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in red pepper flakes, mustard seeds, chile powder, garlic powder, Chinese five spice, and turmeric.
  • Place cooled onion mixture, fennel stems, cucumber, jalapeno, and bell pepper in two 1-quart glass jars or one 2-quart glass jar; toss to combine. Pour hot vinegar mixture over vegetables, adding water if necessary to cover. Cover jar and transfer to refrigerator; refrigerate at least 24 hours before serving, and up to 2 weeks.

SWEET AND SOUR PICKLED FENNEL



Sweet and Sour Pickled Fennel image

One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of them! It can be served either as a side dish (contorno) or as a accompaniment to an aperitif. Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks.

Provided by Kim's Cooking Now

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT12h35m

Yield 8

Number Of Ingredients 7

1 pound fennel bulbs, cored and sliced
3 cups water
2 cups white wine vinegar
1 tablespoon kosher salt
½ cup turbinado cane sugar
⅓ cup extra virgin olive oil
3 tablespoons chopped fresh chives

Steps:

  • Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
  • Place sliced fennel in a colander and rinse well.
  • Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
  • Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  • Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 8.4 g, Fat 9.5 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 758.6 mg, Sugar 4.3 g

PICKLED FENNEL



Pickled Fennel image

Provided by Nigella Lawson

Categories     condiments

Time 1h30m

Yield 1 quart

Number Of Ingredients 7

2 medium bulbs fennel, trimmed
1 1/2 teaspoons fine sea salt
1 orange
1 lemon
1 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon black peppercorns, crushed

Steps:

  • Cut fennel bulbs in two vertically. Slice out and discard solid core and slice each piece very thinly, horizontally. Place fennel in colander in sink or large bowl, and sprinkle with salt; toss to mix. Let rest for 1 hour.
  • Using a zester that removes in strips, remove half the zest from orange and lemon. Juice orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling water for several minutes.
  • Combine salted fennel and orange and lemon strips, and toss well to mix. Pack mixture into jar and set aside.
  • In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed peppercorns. Bring just to a boil, stirring to dissolve sugar. Pour mixture into jar of fennel, using a skewer to remove air bubbles and allow all liquid to fit in. Seal jar with lid and allow to cool. Marinate at room temperature for two days; may be stored at room temperature for up to 2 weeks.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 214 milligrams, Sugar 6 grams

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