Fennel and Apple Pickles


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


You Might Also Like

Pantry Rat