Quick Pickled Fennel with Orange Slices
Thinly shaved fennel tossed with orange slices and doused with vinegar for a tasty quick pickle.
Servings: 1 quart
Ingredients
- 3 small fennel bulbs
- 2 tablespoons kosher salt
- 1 small orange sliced
- 1/2 teaspoon black pepper
- 1 cup apple cider vinegar
Instructions
- Wash fennel bulbs and remove stems. Slice in half and cut out the hard core. Slice paper-thin on a mandoline.
- Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour.
- When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt.
- Return fennel to the bowl and toss with orange slices and black pepper.
- Pack fennel and orange into a quart jar and top with the apple cider vinegar.
- Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.
- Stash jar in the fridge and let sit for at least 24 hours before eating.
- This quick pickle will keep at least a month in the refrigerator.