Quick Pickled Fennel with Orange
Quick Pickled Fennel with Orange might be just the side dish you are searching for. One portion of this dish contains roughly 5g of protein, 1g of fat, and a total of 165 calories. This recipe serves 2. From preparation to the plate, this recipe takes about 24 hours. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up apple cider vinegar, kosher salt, fennel bulbs, and a few other things to make it today.
Instructions
Wash fennel bulbs and remove stems. Slice in half and cut out the hard core.
Slice paper-thin on a mandoline.
Sprinkle kosher salt over shaved fennel and toss to combine.
Let fennel sit for at least an hour.
When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt.
Return fennel to the bowl and toss with orange slices and black pepper.
Pack fennel and orange into a quart jar and top with the apple cider vinegar.
Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel.
Stash jar in the fridge and let sit for at least 24 hours before eating.
This quick pickle will keep at least 2-3 weeks in the refrigerator.