Quick Pickled Fennel Recipe

For a few weeks now I have been wondering into our local farm shop and finding the most beautiful fennel staring directly at me. I caved and bought one without having any idea how I would like to enjoy it at home. Fennel is a wonderful vegetable which can be enjoyed with fish and meat, in a slaw, stew, roasted, or pickled. After looking at what I already had in the fridge I decided to pickle my fennel which will go with smoked trout pate and freshly baked sourdough. I did not realise that was the day my new favourite pickle will be born - sweet, salty, zesty strips of fennel which are so moreish you can easily eat the whole thing in one sitting, with or without other foods to pair it with.

Ingredients:

• 2 cups water

• 1 cup apple cider vinegar

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 teaspoon fennel seeds

• 1 teaspoon peppercorns

• 1 red chilli, smashed

• Small thumb of ginger, sliced

• 3 cloves of garlic, peeled and sliced

• 1 bay leaf

• 1 fennel bulb, thinly sliced

Instructions:

1. In a small saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

2. Remove the mixture from the heat and add the fennel seeds, peppercorns, garlic, chilli, ginger and bay leaf.

3. Allow the brine to cool to room temperature.

4. Once the brine is cool, add the fennel slices to a jar or container with a tight-fitting lid. Pour the brine over the fennel, making sure to cover it completely.

5. Seal the jar and let it sit at room temperature until cool. The fennel will be done within 2-3 hours and ready to use, but I prefer to store it in the fridge overnight for pure pickle perfection.

6. Once the fennel is pickled, store it in the refrigerator for up to 1 month.

This quick pickled fennel is wonderful to use with fish pate, smoked salmon, on cheese and charcuterie boards, to top roast fish and I do like it with a pork chop!