Pickled Apple & Fennel

Pickled apple & fennel will be your new favorite condiment for the fall. The sweetness of the apple is lovely with the anise from the fennel. These are great on sandwiches, as a charcuterie board accompaniment, or with Scallops & Butternut Squash Risotto.

Pickled Apple & Fennel

  • 3 small fennel bulbs

  • 2 honeycrisp apples

  • 1 T pickling spice

  • 1 C apple cider vinegar

  • 1/2 cup water

  • 1 T kosher salt

  • 1/2 C sugar

  • 1 bay leaf

Trim and discard any stalks on the fennel. Cut the bulbs in half. Put each fennel half cut-side down on to your mandoline, thinly slice and set aside. Cut apple into quarters, and core. Put each apple quarter cut-side down on to your mandoline, thinly slice. You should have about 3 cups of fennel and apple.

Add all ingredients except fennel and applesto small sauce pan. Allow brine to come to a boil; remove pan from heat. Place fennel and apples in quart sized canning jar; pour the brine over. Secure lid on jar and chill for at least 1 hour. Store pickled apple & fennel in the fridge.