WHY THIS RECIPE WORKS: These quick fennel pickles offer a crunchy burst of sweet anise and fresh citrus flavors to accompany a surprising range of dishes. As welcome as a garnish for roasted or smoked fish as they are alongside a rich braised lamb shoulder, these bright pickles, when drizzled with a bit of extra-virgin olive oil, can even hold their own as the base of a vibrant salad. We chose seasoned rice vinegar as the base of our brine, because it added more depth to the pickling liquid than unseasoned vinegar. To that we added orange zest, a classic complement to the warm licorice tones of fennel, as our primary aromatic. Garlic, black peppercorns, and mustard seeds added just a touch of savory heat. We sliced the fennel ¼ inch thick—thin enough to take on a slightly supple texture in the brine but thick enough to remain satisfyingly crisp. Heating the jars with hot water and then draining them before adding the hot brine ensured that the jars wouldn’t crack from the abrupt temperature change. You can easily double this recipe.
Makes: one 1-pint jar
Total time: 20 minutes (plus at least 3 hours cooling time)
INGREDIENTS:
- ¾ cup seasoned rice vinegar
- ¼ cup water
- 1 garlic clove, peeled and halved
- 1 (1-inch) strip orange zest
- ¼ teaspoon fennel seeds
- ⅛ teaspoon black peppercorns
- ⅛ teaspoon yellow mustard seeds
- 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced ¼ inch thick
INSTRUCTIONS:
- Bring vinegar, water, garlic, orange zest, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan.
- Fill one 1-pint jar with hot water to warm. Drain jar, then pack fennel into jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool completely, cover with lid, and refrigerate for at least 2½ hours before serving. (The fennel can be refrigerated for up to 6 weeks; the fennel will soften significantly after that.)
