Serves 8
1440 min
Quick Pickled Fennel with Orange
Recipe GLPR01af367fb60049
Crisp fennel bulbs are thinly sliced and combined with bright orange slices, then preserved in a tangy apple cider vinegar brine with kosher salt and black pepper. This refreshing Mediterranean-inspired pickled salad develops flavor as it rests, making it an ideal make-ahead side dish or condiment that can be enjoyed throughout the week.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 small fennel bulbs, trimmed and thinly sliced
2 tablespoons kosher salt
1 small orange, sliced into rounds
1/4 teaspoon freshly ground black pepper
1 cup apple cider vinegar
Directions
Trim the fennel bulbs, removing the fronds and tough outer layers, then slice them lengthwise into thin, even slices about 1/4 inch thick.
Slice the small orange into thin rounds, leaving the skin on for texture and visual appeal.
In a clean glass jar or non-reactive container, layer the sliced fennel and orange slices.
Sprinkle the kosher salt and freshly ground black pepper over the fennel and orange layers.
Pour the apple cider vinegar over the fennel and orange mixture until all ingredients are submerged.
Stir gently to combine and distribute the salt and pepper evenly throughout.
Cover the jar and refrigerate for at least 24 hours before serving, allowing the flavors to fully develop. The pickled fennel will keep for up to 2 weeks when stored in the refrigerator.
