Quick Pickled Fennel With Orange Recipe

1. 1

   Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.

2. 2

   Slice paper-thin on a mandoline.

3. 3

   Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour.

4. 4

   When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt.

5. 5

   Return fennel to the bowl and toss with orange slices and black pepper.

6. 6

   Pack fennel and orange into a quart jar and top with the apple cider vinegar.

7. 7

   Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.

8. 8

   Stash jar in the fridge and let sit for at least 24 hours before eating.

9. 9

   This quick pickle will keep at least 2-3 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

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