Name: Quick Pickled Fennel
Total time: 3 h 20 min
Ingredients: ¾ cup seasoned rice vinegar; ¼ cup water; 1 (1-inch) strip orange zest; 1 garlic clove , peeled and halved; ¼ teaspoon fennel seeds; ⅛ teaspoon black peppercorns; ⅛ teaspoon yellow mustard seeds; 1 fennel bulb , stalks discarded, bulb halved, cored, and cut crosswise into ¼-inch-thick slices

Why This Recipe Works

Pickled fennel is ready in just 3 hours—a perfect last-minute item to brighten up a winter menu, and a great starting point for anyone looking to simplify and demystify the practice of pickling. These quick fennel pickles offer a crunchy burst of sweet anise and fresh citrus flavors to accompany a surprising range of dishes, from fish to meats to salads. As welcome as a garnish for roasted or smoked fish as it is alongside a rich braised lamb shoulder, these bright pickles, drizzled with a bit of extra virgin olive oil, can even hold their own as the base of a vibrant salad. At its peak from fall through early spring, fennel is available when other vegetables commonly used for pickling (such as pickling cucumbers) are not. We chose mild rice vinegar as the base of our brine and added orange zest as our primary aromatic, a classic complement to the warm licorice tones of fennel. Garlic, black peppercorns, and mustard seeds added just a touch of savory heat. We cut our fennel into ¼-inch slices—thin enough to take on a slightly supple texture in the brine, but thick enough to remain satisfyingly crisp. We warmed our glass jar in hot water to ensure that it wouldn't crack when we filled it with hot brine.

Before You Begin

Fennel for pickling should be free of blemishes and soft spots; choose bulbs that are firm, small, and bright white in color. This pickled fennel cannot be processed for long-term storage.

Instructions

Bring vinegar, water, zest, garlic, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.

Place one 1-pint jar under hot running water until heated through, about 1 minute; shake dry. Pack fennel into hot jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool to room temperature, about 30 minutes.

Cover jar with lid and refrigerate for at least 2½ hours before serving. (Pickled fennel can be refrigerated for up to 6 weeks; fennel will soften significantly after 6 weeks.)