Quick Pickled Fennel

RECIPE: Pickled Fennel

I have tumbled into love with pickled fennel.  I always thought pickled onions were a great idea, but raw onions–they’re a little troublesome, aren’t they?  Smelly.  Sharp.

But pickled fennel.  Gently crunchy.  Slightly sweet.  Very savory.  Fresh.  I top burgers with it.  Mix it into salads.  Stuff into pan bagnat.

Get pickling!

Pickled Fennel


  • 1 cup white wine vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 2 tablespoons coarse salt
  • 1 fennel bulb, very thinly sliced


Place the first four ingredients in a small saucepan and bring to a boil to dissolve the sugar and salt.  Then decant into a large bowl, and allow to cool for 5 minutes.  When the mixture is still warm, add the fennel.  Allow to steep for 20 minuets.  Drain, and use.

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Categories: 15 Minutes, Eat, Recipes, Vegetarian

13 Responses to Quick Pickled Fennel

  1. I never though of making pickled fennel, what a great idea! I can’t wait to try it 😉

  2. Lee says:

    Completely addictive. I keep some on hand all the time.

  3. Noelene says:

    I would be interested in knowing more uses for this.

  4. Ben Markham says:

    One good use for this simple recipe is to add cherry tomatoes and basil olive oil and seasoning.

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  8. Alex says:

    This looks great, will it last for a while, as in it should be cured right?

    • Kerry says:

      It’ll last a few days but it’s not a “true” pickle that could sit in a jar for a year. That requires more liquid, and sealing, et cetera!

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