Active Time
30 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 1 quart

Chef Joshua McFadden of Ava Gene’s in Portland, Oregon, pickles fennel in early summer, at its peak, and then uses it in everything from grain salads to sandwiches piled high with salumi. Slideshow: More Fennel Recipes

How to Make It

Step

In a 1-quart jar with a tight-
fitting lid, shake the water, rice vinegar, sugar, white wine 
vinegar and salt until the sugar and salt dissolve. Pack the fennel, garlic, rosemary and chiles into the jar, cover and refrigerate for at least 4 hours. Drain the pickles before serving. 


Make Ahead

The pickled 
fennel in its brine can be 
refrigerated for up to 3 weeks.

You May Like