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Pickled fennel slaw

Name: Pickled fennel slaw recipe
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil; Juice of 2 lemons; 1 garlic clove, crushed; 20.00 ml sumac; 700g cabbage; 350g fennel; 1/2 bunch dill, leaves picked; 40.00 ml sea salt flakes (non-iodised, see notes); 1 lemon; 2 (600g total) fennel, bulbs and stalks thinly sliced, fronds reserved; 400ml apple cider vinegar; 40.00 ml caster sugar; 1 tsp each black peppercorns and fennel seed, toasted; 3 fresh bay leaves (substitute dried); Thinly sliced rind of 1 lemon (reserved from the brine); 1 tsp dried fennel flflowers (or 1/2 tsp dried fennel pollen powder, see note at left); 40.00 ml grapeseed oil

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by Simone Watts

CHEF

Oct 30, 2023

“I grow fennel as a self-seeding perennial on the farm to ensure we have a flowing supply of their flowers and seeds. I like to make this pickle recipe in large quantities so the pantry is full of fresh spring flavours all year round. If you don’t grow your own fennel, keep an eye out on roadsides during spring for wild fennel flowers. They sit high atop large green stalks, with yellow star-like flowers. If you can’t find fennel flowers, most specialty grocers will stock fennel pollen powder.” – Simone Watts

2 1/2 tbs extra virgin olive oil
Juice of 2 lemons
1 garlic clove, crushed
1 tbs sumac
1/2 (700g) sugarloaf or savoy cabbage, thinly sliced (we used a mandoline)
1 (350g) fennel bulb, thinly sliced lengthways (we used a mandoline)
1/2 bunch dill, leaves picked

Brine

2 tbs sea salt flakes (non-iodised, see notes)
1 lemon
2 (600g total) fennel, bulbs and stalks thinly sliced, fronds reserved

Pickle

400ml apple cider vinegar
2 tbs caster sugar
1 tsp each black peppercorns and fennel seed, toasted
3 fresh bay leaves (substitute dried)
Thinly sliced rind of 1 lemon (reserved from the brine)
1 tsp dried fennel flflowers (or 1/2 tsp dried fennel pollen powder, see note at left)
2 tbs grapeseed oil

Method

1.

For the brine, dissolve salt in a glass bowl or jar with 800ml warm water. Set aside to cool. Cut rind off the lemon, thinly slice, and reserve rind. Halve lemon and squeeze juice from both halves into the salted water, then add the squeezed lemon halves. Add fennel and use some baking paper or a pickle weight to completely submerge. Set aside, covered, at room temperature overnight. The next day, sterilise a 750ml jar by boiling it and its lid in a medium pot filled with water for 5 minutes.
2.

For the pickle, place vinegar, sugar, spices, garlic and bay leaves in a medium saucepan and bring to the boil.
3.

Meanwhile, thoroughly drain fennel from brine and pack into the hot sterilised jar along with reserved fennel fronds (make sure your hands are clean for this step, or use gloves). Once the jar is half full, cover with some of the hot pickling liquid so the spices are evenly distributed, then top with the reserved lemon rind and fennel flowers (or pollen). Fill jar with remaining fennel, making sure it’s nice and tight and there are no air pockets, then cover completely with pickling liquid. Top with oil to create a barrier in case any air gets in, then wipe rim of jar clean with a piece of paper towel. Seal jar and leave to cool to room temperature, then chill for 2 days to let the flavours develop.
4.

To make the slaw, combine olive oil, lemon juice, crushed garlic, sumac and 1 tsp ground black pepper in a large bowl and season with salt flakes. Add cabbage, fresh fennel, dill and half the drained pickled fennel. Toss to coat well, adding a little extra pickling liquid if needed. Season and serve.

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Recipe Notes

Begin this recipe 3 days ahead.

Iodine can inhibit the growth of good bacteria, so non-iodised salt is best. Pickled fennel will store in the fridge, unopened, for 2 months. Once opened, keep chilled and use within 2 weeks.