Recipe BookKitchen FoundationsPickles & Preserves

Pickled Fennel

Name: Pickled Fennel
Yield: Approximately 700 to 800 g, 1 x 1 L jar
Ingredients: 1 kg Fennel bulbs; 500 g 5% white wine vinegar; 250 g Water; 60 g White sugar; 12 g Sea salt; 4 g Fennel seeds; 2 g Coriander seeds; 2 strips Lemon peel; 1 each Bay leaf

Finocchio in agrodolce

Thin fennel in white wine vinegar with fennel seed, coriander, lemon and bay.

Fine slices of fennel in pale pickling liquid with fennel seed, coriander, lemon and bay.

A restrained pickle for crudo and seafood, where acidity, anise and crunch are the point.

Approximately 700 to 800 g, 1 x 1 L jar

Cook this

Ingredients

Fennel bulbs1 kg
5% white wine vinegar500 g
Water250 g
White sugar60 g
Sea salt12 g
Fennel seeds4 g
Coriander seeds2 g
Lemon peel2 strips
Bay leaf1 each

Method

Remove the outer layer of the fennel.
Slice into thin wedges or fine strips.
Combine the pickling liquid and aromatics.
Bring to a simmer.
Pour over the fennel.
Cool rapidly, then refrigerate.

Chef’s notes

For crudo, use very thinly sliced pickled fennel as an accent rather than a large portion.
The fennel should provide acidity, anise and crunch.

Keeping

Keep refrigerated in a clean jar. Record the production date and batch number. The source does not state a fixed refrigerated use-by period.

Last refined · September 2026