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?