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Pickled Fennel Agrodolce

pickled fennel recipe

Photo by Hank Shaw

This is an excellent way to make use of extra fennel bulbs you have in the garden, or if your eyes were larger than your stomach when you visited the market. Pickled fennel is a wonderful addition to an appetizer plate, and would fit well in any of the Mediterranean traditions: Meze, antipasti, tapas.

You will need clean quart Mason (or Kerr) canning jars with unused lids. Before you even start this recipe you should get your canner ready by putting down some kind of rack on the bottom of a pot large enough to hold your jars — a metal vegetable steamer works well — then filling the pot with water to cover the jars. Start this boiling first; it takes a while.

Makes 1 quart

  • 2 large fennel bulbs, or 3 medium ones
  • 2 of the nicest fronds from the bulbs
  • 3 1-inch slices of lemon zest, with all the white pith removed
  • 1 1/2 cups vanilla sugar (or the same amount of sugar with 1/4 teaspoon vanilla extract added)
  • 3 tablespoons salt
  • 3 cups white wine vinegar

 

  1. Cut the fennel bulbs into large chunks. Make them whatever size you want, but trim any edges that are very thin — and remember people will eat these by the piece, so cut accordingly.
  2. Bring the sugar, salt and vinegar to a boil. It should be tasty. If it is too sour, you can add a little water, but not more than 1/2 cup. Add the lemon zest.
  3. Once the canner is boiling, add the fennel pieces to the vinegar mixture, cover it and turn off the heat. Let it steep for 5 minutes.
  4. In the clean jar, wrap the fennel fronds into the bottom so they surround it like a nest. Pack in the fennel pieces on top of the fronds; you want the fennel to come up only to the fill line on the jar (roughly the base of the neck).
  5. Pour in the vinegar mixture slowly, rotating the jar on the countertop to release air bubbles. Pour enough to cover the fennel by at least a 1/2 inch. Use a butter knife or chopstick to remove any stray air bubbles.
  6. Seal the jar and process in the canner (water should be between 200 degrees and boiling) for 15 minutes. Let it stand to cool on a rack.
  7. Wait at least a week before eating. Unopened, this should last indefinitely.

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5 responses to “Pickled Fennel Agrodolce”

  1. Danny

    This sounds succulent, Hank.

    Your use of white wine vinegar is right up my alley because I suffer from a really acid stomach and traditional pickled stuff in malt vinegar just kills me stone dead. Strange, because as a kid, I used to eat stewed rhubarb for breakfast!

    I guess the ravages of time have changed my metabolism.

    Anyhow, I often find knocked-down fennel bulbs at our local Tesco store here in England but buying more than one at a time did not make sense until now.

    Fiona and I will try this out the next time fennel bulbs are on offer.

    Many thanks,
    Danny

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    [...] another condiment? This seems to be the year when I am experimenting with sweet/sour as I have made fennel agrodolce, tomates aigre douce, peach mostarda, peach barbecue sauce, pickled peaches and peach chutney using [...]

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  4. Carla

    Thank you! I have a row of fennel almost ready to pick. This recipe will expand my “home-made gifts” list. It sounds delicious and sure to get mouths watering.

  5. Putting Up with Erin

    […] pickled fennel recipe was inspired by various cocktail bars and Honest Food. Try this pickle in lieu of traditional relish on any sandwich or burger, mix it into salads, or […]

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