Pickled Roasted Fennel – Cornersmith recipe

OK this perfect Pandemic occupational therapy, from the fabulous Cornersmith mob and their salads and pickles book.

They write...

This is more of an antipasto-style pickle. It's so delicious you'll probably just eat it straight out of the jar, but its is lovely with soft cheeses or as part of a tasting plate for lunch. You could also serve it as a side with grilled fish or tossed through leafy salads.


2 small fennel bulbs, about 500g ( 1lb 2oz )

1 onion

80ml vegetable oil or olive oil

1 teaspoon fennel seeds

1 teaspoon salt

300 ml white wine vinegar

150 ml water

110g caster sugar

2 garlic cloves, peeled

1/2 teaspoon black peppercorns

2 bay leaves/

Preheat the oven to 180 C Slice the fennel into long wedges and thinly slice the onion. Put the vegetables in a baking dish. Drizzle with the oil, sprinkle withthte fennel seeds and salt and mix together.

Roast for 30-45 minutes, or until the fennel is soft, sweet and starting to brown on the edges
Meanwhile, sterilise your jars and lids.

Make your brine by combining the vinegar, water and sugar in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Increase the heat and bring to the boil.

When the jars are cool enough to handle, put 1 garlic clove, a few peppercorns and 1 bay leaf into the bottom of each jar. Use a pair of small clean tongs or clean hands to carefully pack the roasted fennel and onion into the jars. Cover with the hot brine, making sure the vegetables are completely submerged.

Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside. to release any hidden air pockets. Wipe the rims of the jars with paper towel or clean damp cloth and seal immediately

Leave to cool on the bench top, then store in the fridge for up to 1 month. To extend the shelf life to 1 year, heat-process the jars for 15 minutes.

Once opened, refrigerate and use within 3 months.

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