Pickled fennel with anise
4 servings
30 minutes
Marinated fennel with anise is a refined Yugoslav recipe where the delicate flavor of fennel is complemented by the warm aroma of anise and citrus notes of orange zest. This marinade gives the vegetable a piquant freshness while preserving its crunchy texture. Historically, pickled vegetables were an important part of Yugoslav cuisine, allowing for food preservation and enriching dishes with complex flavor combinations. Fennel, with its mild anise aroma, pairs excellently with vinegar, salt, and sugar to create a balance between sweetness and tartness. This marinated fennel is perfect as an appetizer or accompaniment to meat and fish dishes. Left for a few days to fully develop its flavor, it becomes a true gastronomic delight that can be served with light salads or cheeses.
1
Clean the fennel and slice it into thin rings.
- Fennel: 1.5 kg
2
Cut 3 long strips of zest from the orange.
- Oranges: 1 piece
3
In a saucepan, bring 1.5 cups of water, vinegar, salt, and sugar to a boil.
- Vinegar: 2 glasss
- Coarse salt: 5 tablespoon
- Sugar: 2 tablespoons
4
Meanwhile, fill 3 one-and-a-half-liter jars halfway with fennel. Add a strip of orange peel and 2 anise seeds to each. Fill the jars to the top with the remaining fennel and press down slightly.
- Fennel: 1.5 kg
- Oranges: 1 piece
- Anise (star anise): 6 pieces
5
Pour in the marinade, leaving about 1–1.5 cm at the top. Seal tightly with lids and let cool. Serve in about 3–5 days.
- Vinegar: 2 glasss