Fennel Pickle Flavoured With Orange Zest

Yesterday I did a harvest table for my vegan / vegetarian family. This fennel pickle was one of the items on the table. I love the flavour and trust they did too.

Fennel Pickle
Fennel Pickle
Head straight on to the Recipe For Fennel Pickle ♥

For the past two years we have decided to spend our wedding anniversary celebrations at a destination. Somewhere close enough for us to drive there in a couple of hours. We go away with friends whose anniversary is a few days after ours. Last year Dave and I chose the place we would stay and this year it was the turn of John and Dorothy. We go the last official working day of the year so it also marks the start of the slow down between the middle of December and the beginning of January. This year we had a fair amount of alcohol to drink. Frankly, a lot more was consumed knowing all we had to do was walk back to our rooms. I certainly indulged but slept it off with a really long sleep.

Today’s inspiration ♥ Recipe For Fennel Pickle ♥ can be found on Lavender and Lime Click To Tweet

I woke up with a slightly fragile head but we were all in the same boat. Breakfast was quiet and we had a good fry up to soak up the residual alcohol. On the drive home I was in a bit of a pickle. I started feeling car sick but did not want to say anything. But by the time we arrived at the lunch venue we had chosen I was feeling very nauseous. I could not eat lunch and when we got home I snacked on dry crackers. Thankfully it did not detract from the celebrations and by the time our actual anniversary rolled around I was feeling much better. I used this fennel pickle to make a salad with steamed potatoes, blanched green beans and freshly seared tuna. The dressing was made using the liquid I had pickled the fennel in. The perfect antidote to a heavy night.

Seared Tuna On A Bed Of Steamed Potatoes, Blanched Green Beans And Fennel Pickle

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Fennel Pickle

This is best made when fennel is at the peak of its season
Author: an original recipe from Lavender and Lime

Ingredients

  • 1 large fennel bulb with fronds
  • 4 baby fennel
  • 1 whole dried red chilli
  • 400 mls apple cider vinegar
  • 150 mls water
  • 50 g fructose
  • Zest from 2 oranges
  • Zest from 1 lemon
  • 7.5 mls yellow mustard seeds
  • 2.5 mls black peppercorns
  • 7.5 mls flaked salt
  • 10 fennel fronds from the large fennel

Instructions

  • Cut the fennel fronds off the large fennel and set 10 aside
  • Cut the stalk end off the fennel bulbs and slice thinly using a mandoline or sharp knife
  • Place the fennel, chilli, vinegar, water, fructose, zest, seeds, peppercorns and salt into a large stainless steel sauté pan
  • Bring to a simmer over a medium temperature, stirring until the fructose has dissolved
  • Simmer for 5 minutes and then remove from the heat
  • Allow to cool before placing the fennel into a sterilised glass jar
  • Pour as much liquid into the jar as will fit, up to 1cm from the rim
  • Tap to remove the air bubbles, the top with the fennel fronds
  • Seal and store for at least 48 hours (and up to 6 months) in a cool, dark cupboard
  • Once opened, refrigerate and eat within 4 weeks

Fennel Pickle

Dave and I have started our December holidays. I will pop into my blog every now and then to read and reply to comments. Wishing all of you who celebrate a blessed Christmas.

Inspiration published on Lavender and Lime December 24:

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6 thoughts on “Fennel Pickle Flavoured With Orange Zest

  1. I love the sound of this Tandy. Fennel is one of my favourite vegetables, I slice it finely and add it to salads as well as cook it and serve with butter and a few caraway seeds.

  2. I’ve never had a fennel pickle before, but this looks so interesting! I’ve tried tons of others though, so I’m open minded! thank you for sharing!

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