Pickled Fennel
Pickled fennel
I get a lot of questions at the farmers’ market about how to make our pickled fennel; it honestly never gets old. I love that you love it, because it’s one of my favorites too.
I’m also asked all the time, “What even is fennel?” and I do my best to explain it: it’s part of the carrot family, with those pretty green fronds and a bulb that has a light, natural licorice taste. Not the black candy kind—something much softer.
But really, the only way to understand fennel is to taste it. It’s different from anything most of us grew up eating, which is probably why people are so curious about it. Another reason why I love it. It’s different. Interesting?
And when you pickle it with our Golden Child DIY Pickling Packet, it turns a beautiful golden color, becomes bright, crisp, and so easy to fall in love with.
Our Quick pickling Mix
Our pickling packets were created to make real, homemade pickles feel easy, approachable, and fun for anyone—whether you’ve been pickling for years or you’re trying it for the very first time.
We wanted to take the guesswork out of pickling and give you a simple way to transform fresh vegetables into something bright, beautiful, and full of flavor.
Each blend has its own personality, but Golden Child is one we rely on often. It has that classic pickling flavor profile—bright, warm, a little nostalgic—and it somehow works with almost every vegetable we throw at it: asparagus, fennel, carrots, all of it.
It’s also the base for our spicy dill pickle, which tells you how much we rely on it. It’s in our top three favorites for sure.
“Fennel is nothing like the awful black licorice that your parents bought at the movie theater.”
What You’ll Need
1 bulb of fennel, thinly sliced
A few strips of orange rind
2–3 sliced garlic cloves
A small handful of fresh dill
1 Golden Child pickling packet
2 cups water
1/3 cup + 2 tbsp white distilled vinegar
How to Make It
Add the fennel, garlic, orange rind, and dill to a small pot. Pour in the water and vinegar, then sprinkle in the Golden Child packet.
Bring everything to a boil, then reduce the heat and simmer for one minute. Remove from heat, let it cool, then transfer to a jar and refrigerate.
Golden, crisp, and ready in about a day.
When Is Fennel in Season?
Fennel shines in the fall and winter months, especially from late October through early spring. That’s when it’s sweetest and most tender—perfect for pickling.
How to Use It
Pickled fennel is stunning on:
A charcuterie board with hard salami + cheese
An antipasto chopped salad
In place of sauerkraut on sandwiches or sausages
Any salad that needs a bright, crunchy, “who made this?!” moment
Bright, crunchy, citrusy—and totally Golden Child.
