Homemade pickled fennel
Fennel is always a safe bet. I use it for my salads, coleslaw, and even bread. But pickled fennel might just be one of my favorites!
- 1-2 fennel bulbs
- 1/2 cups (around 1 dl) vinegar, 12%
- a little bit more than 3/4 cups (around 2 dl) sugar
- 1 1/4 cups water
- 1 tsp salt
You don't have to limit your pickling to cucumbers, why not try pickled fennel instead? This is a great topping on sandwiches. I generally don't use heaps of pickled fennel at once which of course means that it lasts for quite a long time too. So convenient!
Use water, sugar, salt, and vinegar to make a brine.
Remove the main part of the stalk.
Shred the fennel finely.
Boil the fennel in the brine for around 2 minutes.
Pour the fennel and the brine into heated, clean jars.
I usually put my jars upside down in the fridge. Doing this prevents air from entering the jar, and the pickled vegetables stay fresh longer. What about the fennel leaves then? Well, I usually just chop them and put them in the freezer. They are perfect for any soup or vegetable salt!
The picture above also shows pickled Chioggia beets, which I pickled according to the recipe above.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth