Taste Tested: Cider Pickled Fennel

This week, Chef Thomas Heitz from Port Restaurant is stopping by the OCTA Test Kitchen and sharing a pitch-perfect pickling recipe….think licorice, with a twist!A�


“Here at the OCTA headquarters, our stomaches start rumbling as soon as we think of the Locavore Lunch from this year’s Ontario Culinary Tourism Summit. A�Missed out on the big event? A�Chef Thomas is here to make it up to you with the secret ingredient for his sensational braised lamb sandwiches. A�With measured amounts of sweetness and acidity, this snappy pickled fennel had us sheepishly asking for seconds (and thirds!). A�Happily, Chef Thomas obliged. “

Recipe: Cider Pickled Fennel

These new-found fennel friends are great on sandwiches, charcuterie boards or simply from the jar.


  • 4 bulbs of Ontario fennel, stalks removed and peeled
  • 1 litre of Ontario apple cider vinegar
  • A? litre Ontario apple cider
  • A? litre water
  • 2 cups white sugar
  • 2 bunches of Ontario mint


  1. In a large saucepot over medium high heat, add cider, vinegar, sugar and mint to A? litre water and bring mixture to a boil.
  2. Once boiled, simmer the mixture for 10 minutes to steep all the flavours together.
  3. While the mixture is on the stove simmering, prepare the fennel by cutting out the bottom stem and slicing the fennel bulb in half.
  4. This step is very important! You must slice the fennel almost paper thin or else it will be tough and chewy. Use a mandolin, a meat slicer, or (very carefully) a sharp knife.
  5. After mixture has simmered, remove mint bunches from pot and pour liquid over the fennel shavings.
  6. Store the fennel in the pickling solution overnight or up to 24 hours before serving

N.B.: Fennel can be kept, refrigerated, for up to a month in the pickling liquid.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12+

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�“Taste Tested“, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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