Earlier this week, I devised a quick pickled fennel recipe for Serious Eats. If you like fennel, this pickle will make you very happy. It starts with a salting step that helps the fennel release some liquid and then has you toss the fennel with some freshly ground black pepper and sliced orange.
The oranges lend some sweetness and play nicely with the apple cider vinegar. I eat this one straight from the jar with my fingers, but if you have better manners than I do, I recommend drizzling a small portion with some olive oil and eating it with a fork.
If you’re ever interested in seeing all the pickle columns I’ve written for Serious Eats, I’ve added them to the bottom of my recipe index. Scroll all the way down and feast your eyes on all that pickly goodness.