Best 4 Pickled Fennel Recipes

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**Discover the Delightful World of Pickled Fennel: A Culinary Adventure Awaits**

Embark on a culinary journey with pickled fennel, a versatile and flavorful delicacy that adds a unique twist to your culinary repertoire. This article presents a collection of enticing recipes that showcase the diverse applications of pickled fennel, from classic Italian salads to refreshing summer drinks.

Our culinary expedition begins with a traditional Italian Pickled Fennel recipe, a beloved antipasto that captures the essence of Mediterranean cuisine. This classic dish features tender fennel bulbs immersed in a flavorful brine of vinegar, water, sugar, and aromatic spices, resulting in a tangy and slightly sweet treat.

Next, we venture into a refreshing and vibrant Pickled Fennel Salad, where crisp fennel slices harmonize with a tangy dressing of lemon juice, olive oil, and fresh herbs. This vibrant salad makes a perfect accompaniment to grilled meats or fish, or as a light and healthy lunch option.

For those seeking a unique and flavorful cocktail experience, the Pickled Fennel Martini awaits. This innovative twist on the classic martini combines pickled fennel brine with gin, dry vermouth, and a hint of lemon, creating a savory and herbaceous cocktail that tantalizes the taste buds.

Last but not least, we explore the versatility of pickled fennel in a refreshing Pickled Fennel and Citrus Soda. This sparkling beverage combines the tang of pickled fennel with the sweetness of citrus fruits, creating a delightful and thirst-quenching drink perfect for summer gatherings or as a unique non-alcoholic option.

With its distinct flavor profile and endless culinary possibilities, pickled fennel stands as a testament to the boundless creativity of the culinary world. Whether you're a seasoned cook or just starting your culinary adventures, these recipes offer a delightful introduction to the world of pickled fennel, inviting you to explore its unique and captivating flavors.

Here are our top 4 tried and tested recipes!

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

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL



Pickled Cauliflower Salad with Chanterelles and Fennel image

Provided by Anne Burrell

Categories     appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 16

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

Steps:

  • Pickled cauliflower:
  • Combine all the ingredients in covered container and refrigerate for at least 24 hours.
  • Salad:
  • Preheat the oven to 375 degrees F.
  • In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
  • Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
  • What a salad- it's springtime on a plate!
  • The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator

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.

Tips:

  • For the best flavor, use fresh fennel bulbs that are firm and white.
  • Trim the fennel bulbs by removing the tough outer leaves and the feathery fronds.
  • Slice the fennel bulbs thinly using a sharp knife or mandoline.
  • In a large bowl, combine the fennel slices with the vinegar, water, sugar, salt, and spices.
  • Bring the mixture to a boil over medium heat, stirring occasionally.
  • Reduce the heat to low and simmer for 5 minutes, or until the fennel is tender.
  • Remove the fennel from the heat and let it cool slightly.
  • Transfer the fennel to a clean glass jar and seal it tightly.
  • Store the pickled fennel in the refrigerator for at least 2 weeks before eating.

Conclusion:

Pickled fennel is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a bright, tangy flavor to salads, sandwiches, and wraps. Pickled fennel can also be used as a garnish or as a side dish. If you are looking for a new and exciting way to enjoy fennel, then you should definitely try pickling it. It is a simple and easy process that can be done at home with just a few ingredients.

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