QUICK PICKLED FENNEL
- Bridge Ayurveda
- 7 days ago
- 2 min read

Makes 1 pint-sized (16-oz) jar of pickled fennel, 5 - 10 minutes
INGREDIENTS
1 large fennel bulb
3/4 cup apple cider vinegar
1 1/2 cup water
1 tsp sugar
1 tsp salt
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp black peppercorn
DIRECTIONS
Use mandolin to thinly slice the fennel bulb then fit the slices tightly into a wide-mouth pint-size mason jar. Set aside.
Add the vinegar, water, sugar, salt, fennel seeds, mustard seeds, and black peppercorns to a small saucepan over medium heat. Bring to a boil then remove from heat and pour into the jar over the fennel.
Make sure the fennel is covered in the liquid. If not, add a little water to top it off.
Allow to come to room temperature. Then, apply the cap and refrigerate. Once it is chilled, it is ready to eat! Keep refrigerated in the jar for up to 1 month.
Recipe adapted from theveiwfromgreatisland.com
Notes
I think we crave pickles in the summer because it reminds us of hamburgers and hot-dogs by the pool - more of a nostalgic craving than an intuitive one.
Anything pickled has the salty and sour taste which is not an ideal taste for Pitta as it is heating and increases gastric secretions. Thus, anyone with heartburn or indigestion should go easy on the pickles. BUT, if you are vata, or want to give your appetite or digestion a bit of a kick start, that salty and sour taste that pickles have, can be medicine for your digestion.
If we are going to pickle anything, we might as well pickle a sattvic cooling veggie like fennel! You can also use this process to pickle any other veggie you would like - chopped cucumbers and carrots would be great, you can throw them in the jar with the fennel if you have extra room. Note that this process of pickling is 'quick pickling' which is different than canned pickling.
Obviously, no-one is sitting down to a plate of pickles and calling it a meal - do not do that. Use this as a flavorful condiment to your other meals like kitchari, grain bowls, burgers, tacos etc.
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