Aspall Cyder - Cider and Vinegar

Fennel & Orange Pickle

Makes 1 jar

30 mins

Cooking time
5 minutes

Pickled Fennel with Chilli and Orange was the winner of our 2017 Great Aspall Pickle Off competition. Our Marketing Manager, Amelia, was inspired by a recipe from Kylee Newton's fantastic 'The Modern Preserver'. Scale down the number of chillies or deseed them for a gentler pickle - or up the ante with some extras!
  1. Top and tail the fennel bulbs & cut off any stalks and leaves  
  2. Thinly slice the fennel into strips.
  3. Finely chop (deseed if desired) the chillies.
  4. In a pan, combine all of the ingredients other than the fennel and simmer for 5 minutes making sure the sugar has dissolved to create the brine.
  5. Take off the heat and leave to cool slightly.
  6. Pack the fennel slices into dry sterilised jars & add the brine.
  7. Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.
  8. Keeps for up to 4-6 months unopened. Once opened, keep in the fridge and eat within 4 weeks.