Photo: Mae Mu
Pickled Fennel with Orange Zest
7 ingredients
openrecipes
Bright and bracing, pickled fennel can be enjoyed just a day after it is canned. The orange zest and juice and the mirin highlight the vegetable’s sweet anise flavor. The fronds look attractive in the jars and on a serving plate alongside the fennel slices. Pair with fresh goat cheese.
Estimated Nutrition (whole recipe, rough)
273
Calories
4g
Protein
14g
Fat
36g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cocktail | not in our table | 0 |
| Citrus | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large fennel bulbs with fronds attached, each about 1 lb.
- 1 1/2 cups white wine vinegar (6 percent acidity)
- 1 1/2 cups fresh orange juice (from 3 or 4 navel oranges)
- 1/4 cup mirin
- 1 Tbs. pink peppercorns
- Long, thin curls of zest from 1 navel orange, removed with a cocktail citrus zester (about 3 tsp.)
- 3 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes