I'm a sucker for a good pickle, especially a pickle that's not made out of a cucumber. I've seen tons of fancy pickles — okra, string beans, watermelon, peaches — I don't think I've ever seen pickled fennel. So I made some because fennel seems to be begging for a pickling. It's cripsy, it's crunchy, it goes great on salads, in slaws, on sandwiches. Plus, it's seeds are perfect for brine, just upping the fennel ante. No other vegetable can say that.
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<br />These are so easy and so versatile. I made these like pickle spears so I can eat them alone or serve with a sandwich. Slice the fennel thinly like you would for a slaw if you want a quick pickle or to use them as sandwich toppers. Toss them in a salad, eat them with some stinky cheese, or just munch on them for a refreshing snack.
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<br /> I like a salty vinegary pickle, so these have some pucker. Play around with the salt/sugar/vinegar ratios to find the balance you like in your pickle.

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