Pickled Fennel

Ingredients

• 1.5 pounds fennel bulb – trimmed, cored, very thinly sliced
• 2 cloves garlic clove – lightly crushed
• 1 teaspoons fennel seeds
• 1 teaspoons black peppercorns
• 0.5 teaspoons red pepper flakes
• 2 leaves bay leaf
• 3 strips lemon peel – wide, removed with a peeler (from 1 lemon)
• 1.25 cups white wine vinegar (5% acidity)
• 1.25 cups water
• 2 tablespoons granulated sugar
• 1.5 tablespoons kosher salt

Instructions

1. Wash a 1-quart glass jar and lid in hot, soapy water and rinse well; let air-dry.
2. Trim the fennel by removing the stalks and any bruised outer layers, then halve, core, and very thinly slice the bulbs. Pack the sliced fennel tightly into the clean jar, leaving about 1/2 inch headspace.
3. In a small saucepan, combine the white wine vinegar, water, granulated sugar, kosher salt, fennel seeds, black peppercorns, red pepper flakes, bay leaf, lemon peel, and garlic.
4. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve, 2–3 minutes. Once at a bare simmer and aromatic, remove from heat.
5. Immediately pour the hot brine with its aromatics over the fennel in the jar, ensuring the fennel is fully submerged. Use a clean spoon to press down and release any trapped air bubbles; add all the spices and peel to the jar.
6. Let the jar cool uncovered at room temperature until no longer warm to the touch, about 30 minutes, then seal with the lid and refrigerate.
7. Cure at least 24 hours before serving for best flavor; the fennel should be crisp-tender and brightly seasoned. Flavors deepen over 2–3 days. Keep refrigerated and use within 1 month.