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Pickled fennel seeds

Course: Pickles
Keyword: Pickled fennel seeds

Ingredients

  • 1 bay leaf
  • 1 cup white wine vinegar
  • 2 tbsp kosher salt
  • 2 tbsp sugar
  • 1/4 cup fennel seeds

Instructions

  • Bring bay leaf, vinegar, salt, sugar, and 1 cup water to a simmer in a small saucepan, stirring to dissolve salt and sugar.
  • Add seeds to pickling liquid and bring to a boil. Reduce heat and simmer until tender (they should yield easily between your front teeth), 30–45 minutes. Let seeds cool in liquid; transfer to an airtight container, cover, and chill.
  • Store pickled seeds in their liquid in the refrigerator up to 3 months.