Pickled Fennel

Pickled fennel is crisp and crunchy, briny and acidic, anise-y and just a tad sweet. Serve this quick pickle between courses as a palate cleanser or add to salads, sandwiches or top various crostini spreads with it.

For this recipe you’ll need:

• 2 cups rice wine vinegar
• 1/2 cup granulated sugar
• 4 teaspoons kosher salt
• zest of 1 lemon
• zest of 1 orange
• 1/2 to 1 teaspoon chili flakes
• 1 teaspoon black peppercorns
• 2 fennel bulbs, halved and thinly sliced