Fennel Pickle
This is best made when fennel is at the peak of its season
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  • 1 large fennel bulb with fronds
  • 4 baby fennel
  • 1 whole dried red chilli
  • 400mls apple cider vinegar
  • 150mls water
  • 50g fructose
  • Zest from 2 oranges
  • Zest from 1 lemon
  • 7.5mls yellow mustard seeds
  • 2.5mls black peppercorns
  • 7.5mls flaked salt
  • 10 fennel fronds from the large fennel
  1. Cut the fennel fronds off the large fennel and set 10 aside
  2. Cut the stalk end off the fennel bulbs and slice thinly using a mandoline or sharp knife
  3. Place the fennel, chilli, vinegar, water, fructose, zest, seeds, peppercorns and salt into a large stainless steel sauté pan
  4. Bring to a simmer over a medium temperature, stirring until the fructose has dissolved
  5. Simmer for 5 minutes and then remove from the heat
  6. Allow to cool before placing the fennel into a sterilised glass jar
  7. Pour as much liquid into the jar as will fit, up to 1cm from the rim
  8. Tap to remove the air bubbles, the top with the fennel fronds
  9. Seal and store for at least 48 hours (and up to 6 months) in a cool, dark cupboard
  10. Once opened, refrigerate and eat within 4 weeks
Recipe by Lavender and Lime at https://tandysinclair.com/fennel-pickle/