Fennel and Orange Pickle
This light and tangy fennel and orange pickle recipe from The Modern Preserver cookbook is a perfect match with fish, the natural aniseed flavour from the fennel complementing the meat perfectly.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
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Introduction
The beautiful thing about fennel is that it can be used ‘nose to tail’. You can use the stalks and leaves as a herb, the seeds as a spice, and the bulb as a vegetable. It is characterised by its strong aniseed flavour and this recipe celebrates that by matching it with the notes of orange. This is a delight when served with a whole fish, wrapped in foil and baked. Try it with plaice, gurnard or haddock.
Ingredients
| 3 | fennel bulbs |
| 4 | bird’s-eye chillies |
| 400ml | cider vinegar |
| 150ml | water |
| 50g | golden granulated sugar |
| 2 | oranges, zest only |
| ½ | lemon, zest only |
| 1 ½ tsp | yellow mustard seeds |
| 1 tsp | chilli flakes |
| ½ tsp | black peppercorns |
| 1 ½ tsp | sea salt |
| 8-10 | fennel leaves (reserved from fennel above) |
Method
Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandoline or sharp knife. Finely chop (and deseed if you like) the chillies.
Combine all the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.
Remove from the heat and leave to cool slightly.
Tightly pack the fennel slices into warm, dry sterilised jars 1 cm from the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.
Add a couple of the reserved fennel leaves to each jar and seal.
Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
Keeps for up to 4-6 months unopened. Once opened, keep in the fridge and eat within 4 weeks.
Season: spring to early autumn
How to Eat: with a mozzarella or burrata salad or serve as a condiment with whole steamed white fish.
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