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Fennel, Cucumber and Pepper Pickle

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A vibrant and crunchy refrigerator pickle featuring fennel, cucumber, and bell peppers. Perfect for adding a burst of tangy flavor to any dish.

Ingredients

Scale
  • 1 medium fennel bulb, thinly sliced
  • 1 large cucumber, thinly sliced
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns

Instructions

  1. Sterilize two 16 oz mason jars by rinsing in hot water and allowing to dry.
  2. In a bowl, combine the sliced fennel, cucumber, and peppers.
  3. In a saucepan, bring vinegar, water, sugar, salt, mustard seeds, and peppercorns to a gentle simmer, stirring until dissolved.
  4. Pack the vegetables tightly into the jars.
  5. Pour the hot brine over the vegetables, ensuring they are fully submerged.
  6. Tap the jars to release air bubbles, seal with lids, and cool to room temperature.
  7. Refrigerate for at least 24 hours before serving for best flavor.

Notes

  • Use a mandoline for even, thin slices that absorb brine better.
  • Cool the brine slightly before pouring to maintain vegetable crunch.
  • Flip jars halfway through marination for even flavor.

Find it online: https://dishmio.com/fennel-cucumber-and-pepper-pickle/