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Pickled Fennel

Yield: 1 Quart Jar

Equipment:

  • 1 - Quart Jar
  • 1 - Saucepot
  • 1 - Mandoline
  • 1 - Chinois
  • 1 - Chef's Knife

Ingredients:

  • 3/4 cup Tarragon Vinegar
  • 3/8 cup Water
  • 2 1/2 tbsp Sugar
  • 1 tbsp Salt
  • 1/2 tsp Fennel Seeds
  • 1 tsp Red Pepper Flaked
  • 1 ea Bay Leaf
  • 1 ea Star Anise Pod
  • 1 ea 1-inch Lemon Peel
  • 1 tbsp Tarragon, fresh and minced
  • 1 ea Fennel Bulb, thinly sliced

Instructions:

  1. Place Fennel and Tarragon in the pickling container
  2. Combine remaining ingredients in a saucepot, bring to a boil.
  3. Reduce heat to a simmer and simmer until sugar is dissolved.
  4. Pour the pickling liquid into the container with mangoes and onions.
  5. Use your preferred sealing method.

Notes:

  • Be ready careful with Mandolines, they're the reason for a lot of kitchen injuries.
  • Tarragon, Fennel, and Star Anise all have a black licorice flavor. It is a favor that you love or hate. Consume at your own personal tastes.
  • Created this for a culinary exam to go with Salmon.
  • Tarragon bruises extremely easily. Use a super sharp knife, and gently cut.