Pickled Fennel
by Chef Dan Barber of Blue Hill – New York, NY
Adapted by StarChefs.com

Yield: 8 Servings


  • 4½ cups rice wine vinegar
  • 1½ cups water
  • ½ cup salt
  • 2½ tablespoons sugar
  • 5 large fennel bulbs, washed, trimmed, thinly sliced on the mandolin
  • 2 Tablespoons fennel seeds

In a large saucepan, bring the vinegar, water, salt, and sugar to a simmer. Pour the heated mixture over the sliced fennel and add fennel seeds. Chill and cover.

   Published: September 2007