BRFM volunteer, Andy Porter sent us his recipe for pickled fennel & orange. He says it’s great on sandwiches, thrown in a lettuce salad, or just for snacking. I’m thinking it would be especially good used like a slaw side with barbecue!

Pickled Fennel & Orange

recipe from volunteer Andy Porter


  • 3 small fennel bulbs, shaved plus the fronds, chopped
  • 1 orange, half moon sliced
  • 3/4 cup cider vinegar or rice wine vinegar
  • 1/4 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • Pinch of red chili flakes
  • 5 black peppercorns


Put fennel and orange slices in a quart jar. Bring all other ingredients to a full boil and pour into jar. Let cool and then place in fridge for 24 hours. cut up some of the fronds and throw them in the mix to make it pretty!

Check out our Two Cool Salads (with Fennel) for Too Hot Days!

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