1. Recipes

How to Make Sweet and Sour Pickled Fennel - A Step-by-Step Guide

Looking for a unique and flavorful way to incorporate fennel into your meals? Look no further than this delicious recipe for Sweet and Sour Pickled Fennel. Perfect for adding a tangy and slightly sweet crunch to salads, sandwiches, or even enjoyed on its own as a refreshing snack, this pickled fennel is sure to become a favorite in your kitchen.

Fennel itself has a slightly sweet and licorice-like flavor, and when pickled with a sweet and sour brine, it becomes even more irresistible....

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Ingredients

  • 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

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Additional Time: 7 days 12 hrs
  • Total Time: 7 days 12 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    120 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 759mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 1g
    • Vitamin C: 9mg
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 239mg

    Categories

    Sweet recipes
    Sour recipes
    Pickled recipes
    Fennel recipes