Quick Pickled Fennel

Preserves , Vegetarian , Vegan



1 fennel bulb

2 tsp whole cloves

1 tsp juniper berries

1 cup water

2 cups cider vinegar

½ cup sugar

2 mandarins

1 tsp salt


Wash and sterilise a large glass jar. Finely slice the fennel bulb, by hand or to get it super fine a mandolin is useful. Slice the mandarin into slices (skin on). Place the fennel bulb and mandarin slices into the sterilised jar and press in. In a pot place all of the remaining ingredients and bring to a boil. Once the sugar and salt is dissolved, strain out the spices and pour the hot liquid over the fennel/mandarin

Allow to cool before refrigerating. For the best flavour, give the fennel a couple of days before you start eating. As some ideas of how to enjoy the fennel, try it on the side of a meal, in burgers, sandwiches and on antipasto platters


Signup for our newsletter!