Quick Fennel Pickles

1 , fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into ¼-inch-thick slices

1 ¼ cups, seasoned rice vinegar

¼ cup, water

2 (1-inch) strips, orange zest

2 , garlic cloves, peeled and halved

½ teaspoon, fennel seeds

¼ teaspoon, black peppercorns

¼ teaspoon, yellow mustard seeds

Be sure to buy seasoned rice vinegar for this recipe. We call for a 1-quart glass jar, but a medium bowl will also work as long as the vegetables are fully submerged.
Place fennel in 1-quart glass jar with tight-fitting lid. Combine vinegar, water, orange zest, garlic, fennel seeds, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure all vegetables are submerged. Let cool completely. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisineMediterranean

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m