Quick-Pickled Chile-Orange Fennel
- Level: Easy
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 50
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 234
- Total: 6 hr 35 min (includes chilling time)
- Active: 5 min
Ingredients
Kosher salt
1 cup white wine vinegar
3 tablespoons sugar
3 dried chiles de arbol
1 garlic clove, smashed
1 fennel bulb, quartered and thinly sliced through the core, plus a few fennel fronds
1 wide strip orange zest
Directions
Special equipment:
a 1-quart jar- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar, chiles and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the fennel, fennel fronds, and orange zest into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.