The subtle anise flavour of fennel pairs beautifully with lemon in this easy pickle.
Lemony Pickled Fennel
2 cups fennel, sliced into large matchsticks (approx 1/2 a large bulb of fennel)
1/4 cup thinly sliced red onion
3/4 cup water
1/4 cup white wine vinegar
1/2 cup lemon juice
1/4 cup granulated sugar
2 tablespoons salt
1 teaspoon mustard seed
1/2 teaspoon black pepper corns
1 teaspoon coriander seed
1 clove garlic, peeled and halved
zest of 1 lemon, removed with a vegetable peeler and julienned
In a pot, bring all ingredients except onion and fennel to a boil. Simmer for 3 minutes, then pour over onion and fennel. Cover, chill and let the flavours meld for 24h before serving.