Pickled Fennel w/ Lemon & Tarragon

Fennel is a celery-like flowering vegetable with a pale bulb and long green stock. It is known for its licorice flavor and feathery foliage that has a sweet anise flavor. The bulb, stalk, leave, and seeds can be used in a variety of ways to please any pallet. Fennel has high levels of vitamin C and is a good source of calcium, fiber, and potassium. It has been said that the health benefits from adding fennel to your diet vary from improving bone health, decrease blood pressure naturally, reducing chronic inflammation, and aiding digestion.


Pickling is an easy way to cook and store fennel. Add a personal twist to the flavor by switch out some of the ingredients. For example, use an orange peel instead of lemon peel, or add more flavor with ginger, pink peppercorns, or mustard seeds.

This is a simple recipe that focuses on celebrating the flavors of spring by adding lemon and tarragon. For a quick pickle, you can blanch the sliced fennel before adding it to the vinegar concoction.

MAKE AHEAD: Pickled fennel can be made weeks in advance. The longer it rests, the tastier it will be.

Pickled Fennel with Lemon & Tarragon


1 Fennel Bulb, sliced

1 Lemon zest and juice

1/2 cup apple cider vinegar

1/2 cup white wine vinegar

1 Teaspoon dried tarragon

1 Teaspoon Sugar

1/2 Teaspoon Sea Salt  


Thinly slice fennel and tightly pack it into a jar

Add tarragon, lemon zest, and lemon juice

In a saucepan, heat one part apple cider vinegar and one part white wine vinegar, salt and sugar. Bring to a boil to dissolve the sugar and salt. Then allow the liquid to cool for 1 - 2 minutes. Next, pour the mixture in the glass jar making sure to completely cover the fennel.

Refrigerate until ready to use.