Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium fennel bulbs (about 1 1/2 lb / 680 g), thinly shaved
- 1 small orange (zest strips + 1/4 cup / 60 ml juice)
- 3/4 cup (180 ml) white wine vinegar
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) honey
- 1 1/2 tsp kosher salt
- 1 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 1 small bay leaf
- Pinch red pepper flakes (optional)
Do This
- 1. Trim fennel, remove tough cores, and shave bulbs very thinly with a sharp knife or mandoline.
- 2. Use a vegetable peeler to remove wide strips of orange zest; then juice the orange to get 1/4 cup (60 ml) juice.
- 3. Pack shaved fennel, some fennel fronds, and orange zest strips into a clean 1-quart (1-liter) jar.
- 4. In a small saucepan, combine vinegars, water, orange juice, honey, salt, coriander seeds, peppercorns, bay leaf, and red pepper flakes. Bring just to a simmer, stirring to dissolve honey and salt.
- 5. Carefully pour the hot brine over the fennel until completely submerged, pressing fennel down if needed. Discard any extra bay leaf pieces that float on top.
- 6. Let cool at room temperature for about 30 minutes, then seal the jar and refrigerate for at least 45–60 minutes.
- 7. For best flavor, let the fennel cure 12–24 hours, then serve with salads, seafood, sandwiches, or cheese boards.
Why You’ll Love This Recipe
- Bright, citrusy, and lightly sweet pickles that instantly elevate salads, seafood dishes, and cheese boards.
- Simple, quick-pickle method: just slice, simmer a brine, pour, and chill—no canning equipment required.
- Balanced flavor: orange, coriander, and honey soften fennel’s anise notes without overpowering them.
- Make-ahead friendly: keeps in the fridge for up to 2 weeks, ready to grab whenever you need a punch of flavor.
Grocery List
- Produce: 2 medium fennel bulbs, 1 small orange (preferably organic), optional: 1/2 small red onion (for extra color and flavor)
- Dairy: None
- Pantry: White wine vinegar, apple cider vinegar, honey, kosher salt, whole coriander seeds, whole black peppercorns, bay leaf, red pepper flakes (optional), water
Full Ingredients
Fennel & Orange
- 2 medium fennel bulbs (about 1 1/2 lb / 680 g total), fronds reserved for packing and garnish
- 1 small orange, preferably organic (you will use both zest and juice)
- Optional: 1/2 small red onion, very thinly sliced (adds color and a little bite)
Citrus-Honey Pickling Brine
- 3/4 cup (180 ml) white wine vinegar
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) freshly squeezed orange juice (from the orange above)
- 3 tbsp (45 ml) honey
- 1 1/2 tsp kosher salt
- If using Diamond Crystal, use full 1 1/2 tsp; if using Morton, use about 1 tsp as it is denser and saltier.
- 1 tsp whole coriander seeds
- 1/2 tsp whole black peppercorns
- 1 small bay leaf
- 1/4 tsp red pepper flakes (optional, for subtle heat)
Equipment
- 1 quart (1-liter) glass jar with tight-fitting lid, or 2 pint (500 ml) jars
- Sharp knife or mandoline slicer
- Small saucepan
- Cutting board
- Measuring cups and spoons
- Small funnel (helpful but optional)
Step-by-Step Instructions
Step 1: Prep the fennel
Trim the fennel bulbs by slicing off the stalks where they meet the bulb. Reserve a small handful of the feathery fronds for packing into the jar and for garnish; discard the rest or save for stock. Slice off a thin piece from the root end so the bulb sits flat on your cutting board. Cut each bulb in half from top to bottom. With the cut side down, slice out the tough, triangular core from each half.
Using a sharp knife or mandoline, thinly slice the fennel halves into very fine shavings (aim for 1–2 mm thick). The thinner the slices, the more quickly they will absorb the flavors of the brine and the more delicate their texture will be. Place the shaved fennel in a large bowl as you work.
Step 2: Slice the orange and aromatics
Rinse and dry the orange. Using a vegetable peeler, remove 4–6 wide strips of zest, avoiding as much of the white pith as possible (the pith can add bitterness). Set the zest strips aside.
Cut the orange in half and juice it. Measure out 1/4 cup (60 ml) of orange juice and set aside for the brine. If you have extra juice, you can add it to a drink or save it for another recipe.
If using, very thinly slice the red onion from root to tip into half-moons. The onion is optional but adds lovely color and an extra savory note that pairs well with seafood and salads.
Step 3: Pack the jar
Place a few fennel fronds in the bottom of your clean jar. Begin layering in the shaved fennel (and sliced red onion, if using), loosely tucking in the orange zest strips as you go so they are visible along the sides of the jar. Gently pack the vegetables down with your fingers or the back of a spoon; they should be snug but not crushed.
Leave about 1/2 inch (1.25 cm) of headspace at the top of the jar to allow the brine to fully cover the fennel without overflowing. If you have extra fennel that does not fit, you can pack it into a second, smaller jar and divide the brine between them later.
Step 4: Make the citrus-honey brine
In a small saucepan, combine the white wine vinegar, apple cider vinegar, water, reserved 1/4 cup (60 ml) orange juice, honey, kosher salt, coriander seeds, black peppercorns, bay leaf, and red pepper flakes (if using). Stir well to dissolve the honey and salt as much as possible while the mixture is still cool.
Place the saucepan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally. Once the liquid reaches a simmer and the honey and salt have fully dissolved (about 2–3 minutes), remove the pan from the heat. You do not need to boil it vigorously; a gentle simmer is enough to bloom the spices and meld the flavors.
Step 5: Combine fennel and brine
Place your packed jar of fennel on a dish towel or in the sink to catch any spills. Carefully ladle or pour the hot brine over the fennel, using a small funnel if you have one. Make sure to include the coriander seeds, peppercorns, and bay leaf in the jar—they will continue to flavor the fennel as it sits.
Use the back of a spoon or a clean utensil to gently press the fennel down so that it is completely submerged in the liquid. If necessary, top up with a splash of extra water or vinegar to cover everything fully, but try to stay close to the original ratios so the flavor remains balanced. Discard or tuck down any bay leaf pieces that float above the surface.
Step 6: Cool, chill, and serve
Let the jar cool at room temperature, uncovered or loosely covered, for about 30 minutes until it is no longer hot to the touch. Once cooled, seal the jar with its lid and transfer it to the refrigerator.
The fennel will start to taste good after about 45–60 minutes, but for the best flavor and texture, allow it to cure for at least 12 hours, and ideally 24 hours. As it sits, the fennel will soften slightly, turn more translucent, and soak up the citrusy, honeyed, and gently spiced brine.
To serve, lift out the fennel with a fork or tongs, letting excess brine drip off. Garnish with a few fresh fennel fronds and a strip of orange zest if you like. Use as a bright accent for salads, grilled or roasted fish, seared scallops, smoked salmon, roasted chicken, grain bowls, sandwiches, or antipasto and cheese boards.
Pro Tips
- Slice as thinly as possible. Very thin shavings (1–2 mm) transform fennel’s crunch into a tender, elegant texture and help it absorb the brine faster.
- Use organic citrus if you can. Because the peel is going straight into the jar, organic oranges help avoid waxes and unwanted residues.
- Adjust sweetness and acidity to taste. Before pouring the hot brine over the fennel, taste it. If you prefer sweeter pickles, add 1–2 teaspoons more honey; for a sharper bite, add a splash more vinegar.
- Keep everything submerged. For the best quality and safety, make sure the fennel stays under the brine. If needed, place a small piece of parchment or a non-reactive weight on top to hold it down.
- Plan ahead for peak flavor. These are “quick” pickles, but their flavor deepens beautifully by day 2 or 3. Make a batch a day ahead if you are planning a dinner or special meal.
Variations
- Grapefruit or lemon twist: Swap half of the orange juice and zest for pink grapefruit or lemon. This adds a slightly more bitter or tangy note that is excellent with rich fish like salmon or mackerel.
- Herby fennel pickles: Add a few sprigs of fresh thyme, tarragon, or dill to the jar along with the fennel. These herbs pair beautifully with both fennel and seafood.
- Maple and mustard version: Replace the honey with pure maple syrup and add 1 tsp whole yellow mustard seeds to the brine for a deeper, more autumnal flavor that is great with roasted meats.
Storage & Make-Ahead
Store the pickled fennel in the refrigerator, tightly sealed, for up to 2 weeks. The flavor will be best between days 2 and 7, when the fennel is fully infused but still pleasantly crisp. Always use a clean fork or tongs to remove what you need, and avoid dipping used utensils back into the jar to help keep the brine fresh.
This recipe is designed as a refrigerator “quick pickle” and is not intended for room-temperature canning or long-term pantry storage. If the brine becomes cloudy, smells off, or develops mold, discard the contents. For entertaining, you can easily double the recipe; chill it at least 24 hours ahead so the flavors have time to meld.
Nutrition (per serving)
Approximate values per serving (about 1/3–1/2 cup pickled fennel): 70 calories; 0.5 g fat; 17 g carbohydrates; 2 g fiber; 14 g sugars; 1 g protein; about 200 mg sodium. These values are estimates and will vary based on exact fennel size, how much brine is consumed, and ingredient brands.
