Fennel pickle with lemon and ginger ~ Ham Pie Sandwiches

26 October 2014

Fennel pickle with lemon and ginger


So remember the fennel and orange pickle I made this summer? How about a fennel, lemon, and ginger pickle too?

The only correct answer is YES.

This refrigerator pickle is crispy, crunchy, tangy, and bright. It's super easy to make and so, so good on practically any sandwich you can think of. Okay, you might not want it on a classic peanut butter and jelly, but otherwise? Yes, please.

Putting together a cheese platter? Add some fennel pickle and get ready for something amazing. Is your crisp green salad a little boring? Not with fennel pickle, it isn't. Replace the typical relish and sauerkraut on a Chicago-style hot dog with fennel pickle and a touch of spicy mustard, and I promise, you will be in heaven.

It's possibly even better than the first fennel pickle. You've been warned. Try to give the other people in your household a chance to at least try some before you eat the entire jar yourself.


Fennel pickle with lemon and ginger
based on a recipe from The Joy of Pickling

2 heads fennel plus a couple decorative fronds
1 tsp pickling salt
zest of 1 lemon, julienned
1-inch piece ginger, shredded or julienned
4 peppercorns, roughly crushed
6 tbsp champagne vinegar
juice of 1 lemon plus enough water to equal 6 tbsp
1 tbsp sugar
pint jar
canning funnel
chopstick or flexible spatula

Cut each head of fennel into thin slices. Mix the fennel with the pickling salt in a medium bowl. Set aside for about an hour to let the salt draw out some of the fennel's liquid.

When the hour is up, drain off the accumulated juices. Toss your prepared fennel with your lemon zest, ginger, and fronds. Pack this mixture into your pint jar. It may look like a tight squeeze, but with some careful packing, everything should fit.

Next, it's time to make your brine. Put your peppercorns, vinegar, lemon juice, water, and sugar into a small saucepan. Bring to a boil, lower the heat, and simmer for about five minutes, or until the sugar has dissolved.

Using your canning funnel, pour your brine into your jar. Leave 1/4 inch of headspace at the top. Use a chopstick or spatula to release any air bubbles, and top up the brine as needed. Now lid the jar, refrigerate, and let everything pickle for at least 24 hours.

Now break out your bread and cheese and lettuce and make yourself a sandwich of epic deliciousness.

How is your fall pickling going? Any new and exciting pickles on your plate?


13 comments:

foodfeud said...

I love fennel! I love pickles! I even used to put pickles on peanut butter sandwiches, so they might actually even work there too.
Champagne vinegar, huh? You think that would work with ACV or white wine vinegar?

Eileen said...

It would totally work with white wine vinegar! That's what was in the original recipe I worked from anyway. Not sure about ACV though.

Catherine said...

WOW. This sounds incredible.

Marissa said...

This looks so good, Eileen. Fennel is one of those under-appreciated vegetables. What a great idea to pickle them!

Sippity Sup said...

I'm happy to see as many fennel pickles as you can mustard. I mean muster... GREG

Erin @ The Speckled Palate said...

YUM! I've never had something like this before, and you've got me intrigued with the fennel pickles. Maybe it's me currently being pregnant, but this flavor combo sounds OUT of this world!

Joanne said...

I love refrigerator pickling and my mom loves fennel....so I think she deserves a gift of this in her fridge! Can't wait to try it.

Katrina @ Warm Vanilla Sugar said...

I've managed to go through life without pickling anything! This needs to change. Loving this.

Rose said...

Eileen! I went out and bought fennel today because I couldn't stop thinking about this, haha. These pickles would be great with banh mi!

Eileen said...

It would be SO GOOD on banh mi! I actually had a bunch on a liverwurst sandwich, which is close enough considering the pate component. Highly recommended.

Alyssa said...

Wow! This sounds absolutely amazing.

holly ; the hobbit kitchen said...

Oh now why did you have to go and mention a cheese platter at 8.24 in the morning?! Now I'm craving cheese for breakfast! And I bet this pickle would be an amazing addition :)

the hobbit kitchen x

Rose said...

These were excellent! My banh mi wasn't so great, definitely not because of the pickles, but because of the vegetarian pate I made (should've just splurged on the real stuff). Loved these pickles on salads and used the last of them on pizza tonight. :)