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Pickled Fennel with Mustard and Peppercorns

Scott Phillips

Yield: Yields about 2 pints

Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.


  • 1/2 tsp. yellow mustard seeds
  • 1/2 tsp. whole black peppercorns
  • 1 (1-lb.) fennel bulb, trimmed, cored, and thinly sliced
  • 1 cup white wine vinegar
  • 1/2 cup granulated sugar
  • 3 Tbs. olive oil
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 65
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1


  • Bring an 8-quart pot of water to a boil. Immerse two wide-mouth pint-size canning jars, lids, and bands in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.

    Toast the mustard seeds and peppercorns in a small dry skillet over medium heat until fragrant, 1 to 2 minutes. Grind to a medium-coarse texture in a spice grinder or with a mortar and pestle. Pack the fennel into the jars, layering it with the spice mixture.

    In a medium saucepan, bring the vinegar, sugar, oil, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the liquid over the fennel until it reaches the top of the jars. Screw on the lids, cool to room temperature, and refrigerate for 3 days before using. The fennel will keep in the refrigerator for at least 2 weeks.


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Reviews (1 review)

  • rabell | 01/07/2011

    Haven't made the recipe but I was interested to learn that boiling a quart jar for 10 minutes will turn it into 2 pint jars. Good thing to know if you need pint jars at some point.

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