This recipe is a perfect pairing for anyone who loves fish! Whether it’s lox, poached fish, or tuna salad sandwiches, this is a tangy yet subtly sweet addition. I love quick pickling for small batches that I use within a few weeks. It is great when I get on a tuna salad kick or around the holidays for when I really want a certain flavour on repeat. You could also include spicy pickled string beans. It is one of many preserved fruit or vegetable recipes in a specific category for my pantry recipes and a special post about proper canning and preserving techniques. I also have several other posts focused on sandwich recipes, including tuna salad and chicken salad. Take a peek in my ‘sandwiches’ tag.
Quick Pickled Fennel & Radishes
1 fresh fennel, sliced thin
10 fresh radishes, sliced thin
Salt
1 cup water
1/2 cup cider vinegar
1 cup white wine vinegar
1/2 cup rice vinegar
1 cup white granulated sugar
1 bunch fresh dill, stems removed
1. Wash, dry and thinly slice the fennel and radishes, then place in a colander over a shallow bowl. Sprinkle the cucumber slices with salt while shifting the slices so they are all have a bit of salt on them. Set aside covered in a dishtowel for 45-90 minutes while working on the next step. We’ll get back to these slices in step 3.
2. In a pot, combine the water, vinegars, and half of the dill leaves. Bring to a boil then reduce to low heat and let simmer for 5 minutes.
3. Rinse the salt off the fennel and radish slices then pat dry with a clean towel. Transfer the slices to the large clean sterilised jar.
4. Pour the simmering liquid into the jar carefully. If you live in an area with insects, cover the jar with a clean dishtowel or cheesecloth. Let the contents of the jar cool to near room temperature then seal and refrigerate.
5. Serve the pickles atop a sandwich with fish or a tuna salad.
Storage
Then I store them in a clean sterilised jar in the fridge for a week or two. They usually only last about a week because I eat them on everything savoury.
Serving Suggestions
Cut the pickles a little smaller and mix them into the salad.
I love including a few of these in a classic chicken sandwich.
The pickles are lovely atop baked or grilled hake.
I love to serve the pickles with tuna salad.
What do you think? Are you convinced to try quick pickling something?