Herb-Fennel Pickles

Prep Time: 
15 minutes
Number of Servings: 
Serves 8


  • 2 cups fresh fennel bulb, thinly sliced
  • 1 to 2 fresh rosemary sprigs OR 1 to 2 Tbsp dried rosemary
  • 1 to 2 fresh tarragon sprigs OR 1 to 2 Tbsp dried tarragon
  • 1 Tbsp salt or salt substitute
  • 1/3 cup vinegar
  • 1 cup cold water


  1. In a clean glass jar, pack in fennel and herbs until 3/4 full.
  2. Gently heat salt and vinegar and in a small saucepan for a few seconds until salt has dissolved. Remove from heat and add cold water.
  3. Let liquid cool and then pour over fennel, rosemary, and tarragon in glass jar. Add additional cold water as needed to cover fennel. Leave room at top.
  4. Refrigerate for at least one hour before serving. Keep refrigerated and eat within a week.
Nutrition Info: 

9 Calories, 2 g Carbohydrates, 1 g Fiber, 0 g Total fat, 885 mg Sodium