Citrus & Dill Fennel Pickles

1. Slice and Salt Fennel

Thinly slice your fennel bulbs lengthwise using a mandoline. Toss the fennel with 1 tablespoon of kosher salt. Set aside for about 10 minutes, tossing every couple of minutes.

2. Drain Fennel

Transfer the fennel to a colander placed over a bowl and let it rest for 45 minutes. The fennel should appear slightly wilted and moist.

3. Sterilize Jar

Sterilize a 1-quart canning jar, its lid, and the ring. Proper sterilization is crucial for safe pickling.

4. Prepare Pickling Liquid

In a small saucepan, combine 1 cup of unseasoned rice vinegar, 1 cup of water, 2 tablespoons of raw cane sugar, 1 teaspoon of dill seeds, 6 whole black peppercorns, 0.25 teaspoon of mustard seeds, a pinch of ground cinnamon, a 2-inch strip of orange peel, and the remaining 1.5 tablespoons of kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.

5. Pack Fennel and Add Pickling Liquid

Pack the fennel slices into the sterilized jar. Add the 2 large garlic cloves and the bay leaf. Carefully pour the hot pickling liquid over the fennel, ensuring all slices are submerged. Allow to cool to room temperature before sealing.

6. Store and Pickle

Store the sealed jar in the refrigerator and let the fennel pickle for at least one day before using. The pickles will keep for up to a year in the refrigerator.