Chilli and Fennel Pickle

. November, 2016
Photography by Manja.
Chilli and Fennel Pickle

Crunchy, fresh and delicately spicy, this quick pickle is gorgeous served in a salad topped with creamy burrata or as an accompaniment to fish dishes. 


2 cups white wine vinegar
½ cup water
2 tablespoons sugar
1 tablespoon sea salt
1 fresh red chilli, thinly sliced
2 large heads of fennel, thinly sliced 


Bring vinegar, water, sugar and salt to a gentle simmer in a saucepan. Leave to cool to room temperature.

Place chilli and fennel in a 4-cup capacity, sterillised jar and top with the liquid. Seal jar and place in the fridge.

The pickles will be ready to eat in 2 hours but can be left in the fridge for up to 4 weeks after opening. The longer they’re left, the more sour they’ll be.