Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Sweet and Sour Pickled Fennel 5.0 (1) 1 Review 2 Photos Pickled fennel is made all over Italy to preserve the fresh fennel bulbs grown in their gardens. These crunchy, spiced pickles are easy to make and delicious in sandwiches, as a side, or as an accompaniment to an aperitif. Submitted by Kim's Cooking Now Updated on August 8, 2024 Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 30 mins Additional Time: 7 days 12 hrs Total Time: 7 days 12 hrs 35 mins Servings: 8 Yield: 2 ( ½-pint) jars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound fennel bulbs, cored and sliced 3 cups water 2 cups white wine vinegar 1 tablespoon kosher salt ½ cup turbinado cane sugar ⅓ cup extra virgin olive oil 3 tablespoons chopped fresh chives Directions Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water. Place sliced fennel in a colander and rinse well. Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes. Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming. From the Editor Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks. I Made It Print Nutrition Facts (per serving) 120 Calories 10g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 120 % Daily Value * Total Fat 10g 12% Saturated Fat 1g 7% Sodium 759mg 33% Total Carbohydrate 8g 3% Dietary Fiber 2g 6% Total Sugars 4g Protein 1g 2% Vitamin C 9mg 9% Calcium 36mg 3% Iron 1mg 6% Potassium 239mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.