This is a fabulous, zesty twist on the standard pickle recipe. It goes especially well with fish, but it can also be eaten straight from the jar. Adapted from Serious Eats and The Happy Foodie.

Ingredients

• 1 large fennel bulb
• 1 orange, zested and half cut into thin slices
• 1.5 t yellow mustard seeds
• 1 t black peppercorns
• 1 t chilli flakes (optional)
• 3/4 c white wine vinegar
• 2 T sugar
• 2 t salt
• 1/2 c water (give or take)

Instructions

1. Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.
2. Slice paper-thin on a mandoline.
3. Place sliced fennel, orange slices and zest, mustard seeds, peppercorns, and chili flakes (if using) in a 1 L mason jar.
4. Heat vinegar, sugar, and salt in a small saucepan over medium heat, stirring frequently, until the sugar and salt are dissolved.
5. Pour vinegar mixture over the fennel mixture, the push the fennel mixture down so it is fairly well packed.
6. Pour the water into the jar until the fennel is covered in liquid. (It’s okay if you need to use a bit more water, just don’t use too much or you will dilute the vinegar.)
7. Stash jar in the fridge and let sit for at least 24 hours before eating.
8. This quick pickle will keep at least 2 to 3 weeks in the refrigerator.