Pickled Fennel

• 2 medium bulbs fennel, trimmed
• 1 1/2 teaspoons fine sea salt
• 1 orange
• 1 lemon
• 1 cup white wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon black peppercorns, crushed

1. Cut fennel bulbs in two vertically.
2. Slice out and discard solid core and slice each piece very thinly, horizontally.
3. Place fennel in colander in sink or large bowl, and sprinkle with salt; toss to mix.
4. Let rest for 1 hour.
5. Using a zester that removes in strips, remove half the zest from orange and lemon.
6. Juice orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling water for several minutes.
7. Combine salted fennel and orange and lemon strips, and toss well to mix.
8. Pack mixture into jar and set aside.
9. In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed peppercorns.
10. Bring just to a boil, stirring to dissolve sugar.
11. Pour mixture into jar of fennel, using a skewer to remove air bubbles and allow all liquid to fit in.
12. Seal jar with lid and allow to cool.
13. Marinate at room temperature for two days; may be stored at room temperature for up to 2 weeks.

bulbs fennel, salt, orange, lemon, white wine vinegar, sugar, black peppercorns

Taken from cooking.nytimes.com/recipes/362 (may not work)