I came across this recipe whilst reading (and salivating) over a pulled pork recipe from Ms Food Stories, here, and considering I love pretty much anything which is pickled and a strong liking for fennel, there was no way I was not going to try this recipe.

It’s very easy to make and will go with anything porky. It should last, storage wise, for a couple of weeks, but it has yet to last that long in this house, so far!

Pickled Fennel (for a 750ml kilner jar)

3 Fennel Bulbs

Generous sprinkle of salt

300ml white wine vinegar

7 Tbps golden caster sugar

1 clementine or orange

1 lemon

1tsp pink peppercorns

1tsp coriander seeds

half tsp black peppercorns

Thinly slice the fennel, then place in a colander with the salt and thoroughly mix together. Leave for an hour or so. Whilst the fennel is draining, sterilise the jar you will be using (I heat mine on a low temp in the oven for 15 mins). After the fennel is done, zest the lemon and clementine and add to the fennel, before packing into the jar. Heat up the vinegar in a pan, with the sugar and spices, until the sugar has melted, then turn off the heat, juice the lemon & clementine and add these to the pan, too. Pour over the fennel, close the lid and then leave to cool before putting in the fridge.

You can eat after a couple of hours, but it does improve with time, as long as you can stop yourself from scoffing it too soon!