Have a favorite seasonal vegetable that you think you’ll miss in a couple of months? Try your hand at pickling, and you’ll be able to enjoy it long after the summer ends. Here’s a quick and easy pickled fennel recipe that takes less than 30 minutes in preparation time, plus a tasty salad to showcase it in.
Arugula and Mango Salad with Spicy Pickled Fennel
Serves 4 as a starter and 2 as a main course
Ingredients
For the pickled fennel:
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon salt
1 cup water
2 tablespoons Asian ground red pepper
For the salad:
1 10-ounce bag of baby arugula
1 mango, cubed
1/2 cup pine nuts
For the lemon vinaigrette:
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt and pepper to taste
Directions:
1. For pickled fennel, combine all ingredients except fennel in a medium saucepan, and bring to a boil. Place fennel in a bowl, and pour boiling mixture over it. Allow mixture fennel to cool at room temperature in the pickling liquid and then refrigerate for two hours. Drain before using.
2. For vinaigrette, combine lemon juice and olive oil and whisk together to emulsify. Season to taste with salt and pepper.
3. To assemble, dress arugula with vinaigrette, then stir in diced mango, pine nuts, and pickled fennel.