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


  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.

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