1 fennel bulb – sliced thinly with a mandolin
1 cup of ACV (apple cider vinegar)
1 Granny Smith apple sliced into 1/3” wedges and cut into matchsticks
2 TBSP Turbinado or light brown sugar
1 star anise
1 pinch of red pepper flakes
1 TSP of mustard seeds
½ TBSP of black pepper corns
Pinch of red pepper flakes
Juice and zest of 1 orange
Place all the brine ingredients and whisk till sugar has dissolved. Place the apple and fennel in a 1 quart glass jar with a lid pour and pour the pickling juice over. Refrigerate for 24 hours and it can be made 2 days ahead. The pickled flavor will be more intense
