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Recipe: orange and fennel pickle from The Modern Preserver

gluten free
snacks
vegetarian
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Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern PreserverKylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her orange and fennel pickle recipe with you. Try it with steamed white fish or burrata.

It's time to jam!

Discover our tips and tricks for making your own preserves.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves3 x 300ml jars

LevelEasy


ingredients

3 fennel bulbs
4 bird’s-eye chillies
400ml cider vinegar
150ml water
50g golden granulated sugar
2 oranges, zest only
1 / 2 lemon, zest only
11 / 2 tsp yellow mustard seeds
1 tsp chilli flakes
1 / 2 tsp black peppercorns
1 tsp sea salt
8–10 fennel leaves (reserved from fennel above)

It's time to jam!

Discover our tips and tricks for making your own preserves.

1

Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.

2

Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.

3

Remove from the heat and leave to cool slightly.

4

Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.

5

Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.

6

Add a couple of the reserved fennel leaves to each jar and seal

7

Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves3 x 300ml jars

LevelEasy


ingredients

3 fennel bulbs
4 bird’s-eye chillies
400ml cider vinegar
150ml water
50g golden granulated sugar
2 oranges, zest only
1 / 2 lemon, zest only
11 / 2 tsp yellow mustard seeds
1 tsp chilli flakes
1 / 2 tsp black peppercorns
1 tsp sea salt
8–10 fennel leaves (reserved from fennel above)

It's time to jam!

Discover our tips and tricks for making your own preserves.

1

Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.

2

Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.

3

Remove from the heat and leave to cool slightly.

4

Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.

5

Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.

6

Add a couple of the reserved fennel leaves to each jar and seal

7

Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.

SHOW MORE
SHOW LESS

Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern PreserverKylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her orange and fennel pickle recipe with you. Try it with steamed white fish or burrata.

1

Prepare the fennel bulbs by topping and tailing them, cutting off the stalks and keeping some leaves for garnish. Finely slice the bulbs, either with a mandolin or sharp knife. Finely chop (and deseed if you like) the chillies.

2

Combine all of the remaining ingredients (including the chopped chillies), except any reserved fennel leaves, in a medium, stainless steel pan and bring to a simmer for about 5 minutes, until the sugar has dissolved and the spices have infused.

3

Remove from the heat and leave to cool slightly.

4

Tightly pack the fennel slices into warm, dry sterilised jars 1cm from the rim then pour in the brine, distributing the spices evenly.

5

Fill the jars to about 5mm below the rim then gently tap the jars to remove any air bubbles. Top up with brine if necessary.

6

Add a couple of the reserved fennel leaves to each jar and seal

7

Can be eaten within a few days or store sealed in a cool, dark place for 3 weeks to marinate.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

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