Kylee Newton's Citrus Pickled Fennel

Makes 3 x 500ml Jars ● Prep Time 15 Mins ● Cooking Time 5 Mins
The beauty of fennel is you can use it seed to root to leaf, this means with our more sustainable conscious lifestyles we’ve been adopting you can make the most out of this vegetable without wasting much at all. Fennel is fantastic pickled and then added to salads. The citrus brings sweet and sour notes to the aniseed tones- so use it with lighter salads such as lamb’s lettuce, cucumber and feta.
method

400ml Aspall organic cyder vinegar

150ml water 

50g Billington’s golden granulated sugar 

1 orange rind, finely sliced (no pith) or long zest 

1 lemon rind, finely sliced (no pith) or long zest 

2 limes (zest & juice) 

1 tsp fennel seeds 

1 tsp Maldon sea salt 

1 tsp black peppercorns 

1 tsp chilli flakes 

3 medium fennel’s (bulb, stalks, leaves) 

3 x 500ml Kilner jars


  1. Make your brine by placing all of the ingredients into a pan and gently warm until the sugar and salt has dissolved and the brine has infused and then cool to room temperature.
  2. Wash the fennel, cut off the stalks and leaves and mandolin slice the whole bulbs into 2-3mm thin strips. Chop up the stalks and keep the leaves.  
  3. Arrange the sliced bulbs with the chopped stalks and leaves neatly into sterilised jars to about 1cm from the top rim of the jar.  Fill each jar with the brine making sure you cover the fennel completely. 
  4. Tap out any trapped air bubbles and refill with the brine until about ½ cm from the jars rim and seal. 
  5. Will keep unopened for 4-6 months. Once open keep refrigerated and eat within 4-5 weeks.


Thank you to Kylee Newton for creating this exclusive recipe for us.

ingredients

400ml Aspall organic cyder vinegar

150ml water 

50g Billington’s golden granulated sugar 

1 orange rind, finely sliced (no pith) or long zest 

1 lemon rind, finely sliced (no pith) or long zest 

2 limes (zest & juice) 

1 tsp fennel seeds 

1 tsp Maldon sea salt 

1 tsp black peppercorns 

1 tsp chilli flakes 

3 medium fennel’s (bulb, stalks, leaves) 

3 x 500ml Kilner jars


method
  1. Make your brine by placing all of the ingredients into a pan and gently warm until the sugar and salt has dissolved and the brine has infused and then cool to room temperature.
  2. Wash the fennel, cut off the stalks and leaves and mandolin slice the whole bulbs into 2-3mm thin strips. Chop up the stalks and keep the leaves.  
  3. Arrange the sliced bulbs with the chopped stalks and leaves neatly into sterilised jars to about 1cm from the top rim of the jar.  Fill each jar with the brine making sure you cover the fennel completely. 
  4. Tap out any trapped air bubbles and refill with the brine until about ½ cm from the jars rim and seal. 
  5. Will keep unopened for 4-6 months. Once open keep refrigerated and eat within 4-5 weeks.


Thank you to Kylee Newton for creating this exclusive recipe for us.