Pickled Fennel and Lemon

Time: 15 mins + 24 hours of pickling time
Serving Size: 1 jar
Difficulty: Easy

Ingredients

  • 2 medium fennel bulbs
  • 1 lemon (organic if possible)
  • 250 ml (1 cup) white wine vinegar (or apple cider vinegar)
  • 250 ml (1 cup) water
  • 2 tbsp sugar
  • 1 tbsp sea salt
  • 1 tsp whole coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp black peppercorns
  • Optional: 1 dried chili or fresh chili for heat

Directions

  1. Prep the fennel and lemon: Trim the fennel bulbs (saving the fronds for garnish). Slice fennel thinly (a mandolin works well). Wash the lemon and slice it into thin half-moons or quarters.
  2. Pack the jar: Sterilise a clean jar in boiled water. Layer fennel and lemon slices in the jar.
  3. Make the pickling brine: In a saucepan, combine vinegar, water, sugar, salt, coriander seeds, fennel seeds, and peppercorns. Bring to a boil, stirring until sugar dissolves.
  4. Fill the jar: Pour hot brine over fennel and lemon to cover completely. Tuck in the chilli if using.
  5. Seal and cool: Seal the jar, and let it cool to room temperature.