Pickled Fennel

Pickled fennel makes a great addition to a salad, a turkey sandwich, to top roasted roots, or on a cheese and charcuterie board.

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2-4 heads fennel, trimmed and sliced thinly
2 tbsp honey
1 tsp salt
1/2 cup champagne vinegar
1/4 cup water


  1. Combine everything except the fennel until the honey is dissolved
  2. Pour over the sliced fennel and shake to cover
  3. Store in the fridge for upwards of a month