Fennel Slaw/Relish

Fennel, cucumber, radish pickle

So one thing you should know about me is that I eat a lot of pickles. I am always looking for good pickle recipes, and this was inspired by, of all things, rutabagas. I owe you a post on rutabagas – they are actually quite delicious when pickled.

Fennel, cucumber, radish pickle

Anyway, this was a recipe for fennel and rutabaga pickles, but I had cucumber and radishes on hand, so I experimented with a fennel, cucumber, and radish pickle. Wow. That blew my mind, and I made some more when fennel became available at farmers’ market.


Eventually, radishes reached their peak, so I substituted carrots instead. It’s still quite good, though a bit crunchier. If you are looking for something that will give you a zip and zing, these pickles are for you. They complement just about everything.

I find that these are best julienned, rather than sliced, but you’re welcome to experiment and give them a try.

spanish tortilla and fennel slaw

Fennel Slaw/Relish adapted from Wise Acre Eatery

  • 1 bunch radish or carrots, julienned
  • 4-5 kirby cucumbers, julienned
  • 1 fennel bulb, julienned
  • 4 cloves garlic, sliced (I’ve also used green garlic)
  • 1 TB toasted fennel seeds (just heat them on a dry pan til fragrant and dark)
  • bunch of fennel fronds
  • 1 c apple cider vinegar
  • 1/2 c sugar
  • 2 c water
  • 1 TB salt
  • 1 tsp chili pepper flakes
  1. Put radish/carrots, cucumbers, fennel, garlic, fennel seeds, some fennel fronds in a quart jar. If they don’t fit, you can separate the jars and make them more less equal- just leave about an inch or so of headspace for the brine.
  2. Boil vinegar, sugar, water, salt, and pepper flakes together until sugar dissolves. Simmer for a bit (3-5 minutes) and then immediately pour into the jars.
  3. Let cool to room temperature and refrigerate.

Serving suggestions:
on top of cuban black beans with goat cheese and cilantro, top of fried or boiled eggs, in tuna salad, added to broiled/grilled fish, taco topping

Also, if you have an excess of fennel fronds, you can chop them up and kinda mash them to make fennel vinegar:

  • 1 cup or more of white wine vinegar
  • fennel fronds, chopped
  1. Boil 1 cup of white wine vinegar.
  2. Put fennel fronds in a mason jar and mash them with a fork or back of a spoon.
  3. Add white wine vinegar and mash a bit more. Let cool to room temperature. If there is room, you can add 1 cup more of white wine vinegar or to the top of the jar.
  4. Refrigerate and use in place of regular vinegar in salad dressing recipes.
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1 Response to Fennel Slaw/Relish

  1. putneyfarm says:

    We love fennel, this sounds great. thx

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