Sweet and Sour Pickled Fennel Recipe

This sweet and sour pickled fennel recipe is a delicious addition to any meal. The fennel is lightly pickled in a tangy and sweet brine, which enhances its natural flavors and adds a delightful crunch. It can be enjoyed as a side dish, added to salads, or even used as a topping for sandwiches or burgers. This recipe is quick and easy to make, and the pickled fennel can be stored in the refrigerator for several weeks.

Ingredients

• 1 large fennel bulb
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes

Directions

1. Trim the fennel bulb, removing the fronds and any tough outer layers. Cut the bulb into thin slices, either using a sharp knife or a mandoline.
2. In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
3. Once the mixture is boiling, add the sliced fennel to the saucepan. Cook for 1 minute, just until the fennel begins to soften slightly.
4. Remove the saucepan from the heat and let the fennel cool in the brine for 10 minutes.
5. Using tongs or a slotted spoon, transfer the pickled fennel to a sterilized jar or container. Pour the brine over the fennel, ensuring that it is completely submerged.
6. Let the pickled fennel cool to room temperature before sealing the jar or container and refrigerating it.
7. Allow the fennel to pickle in the refrigerator for at least 24 hours before serving. The longer it sits, the more flavorful it will become.
8. Serve the sweet and sour pickled fennel as a side dish, on sandwiches, or as a tasty topping for salads and burgers.

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