1-2 fennel bulbs
½ C. white wine vinegar
1 C. water
2 t. mustard seed
1 t. red pepper flake
3 T. cane sugar
2-3 garlic, peeled, and sliced in half lengthwise
2-3 T. orange zest
Slice the fennel bulbs in the same direction as their fibers, as thin as you can. If you have a mandolin, you can create lovely, flat, long slices. Place in a bowl with the garlic, orange zest, mustard seed, and red pepper flake. Combine all, and then pack into a pint or pint-and-half mason jar. Set aside.
In a small saucepan, combine the vinegar, water, and sugar, and bring just to a boil. Pour this brine over the fennel and spices in the jar, ensuring that the brine covers the pickles by at least ½ inch. If it doesn’t you’ll need to mix more brine.
Put the lid on the jar and let it cool to room temperature. Then, put it in the fridge, and allow to chill completely, at least overnight, before enjoying. Fennel pickles are delicious on sandwiches, pizzas, with grains, or on cheese boards.