The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Saffron-Pickled Fennel


1½ cups white wine

1½ cups white wine vinegar

2 tablespoons coriander seed

1 tablespoon saffron

½ teaspoon ground turmeric

1 tablespoon red pepper flakes

½ teaspoon Morton kosher salt

¾ cup sugar

½ pound fennel bulb, sliced


  1. In a saucepot over high heat, combine all ingredients except fennel and cook until sugar dissolves. Add fennel and let steep for 10 minutes at room temperature. Store in a jar in the refrigerator and eat within a month, or process in a water bath (find detailed canning instructions at
Print Recipe