Spicy Pickled Fennel with Chili Flakes

Make this using Sarson’s Malt Pickling Vinegar.


  • 4 medium fennel, washed & finely sliced
  • 500g malt pickling vinegar
  • 60g sugar
  • 1tbsp chilli flakes (ancho chillies are less hot & more fruity, where habanero flakes pack one hell of a punch!)
  • Sea salt

How to make it

  1. Add the fennel to a bowl and toss with enough sea salt to ensure a light, even covering. Leave for a minimum of 1 hour.
  2. Place the vinegar in a pan with the sugar and chilli flakes. Bring to a gentle simmer, remove from the heat and allow to cool to room temperature.
  3. Drain the excess liquid from the base of the fennel bowl. Pack the fennel into a sterilized Kilner and cover with the vinegar. Seal and leave for a week before serving.

Lots more Sarson’s stuff

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle

The Sarson’s Range

From delicious pickling blends to classic malt, explore our famous range of malt and distilled vinegars and discover how they can improve your dishes.

Our range