grated fennel relish


Fennel is fun.  If you haven’t tried it you simply must.  Its unique flavour is bright on the palate and this relish gives it a zesty pop that enhances whatever you serve it with.


2 medium fennel bulbs (approximately 2 pounds)
1 small yellow onion
2 cups apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon yellow mustard seeds
1 tablespoon sea salt
1 tablespoon fennel seeds, roughly cracked
1/2 teaspoon red chili flakes
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
1/4 cup roughly chopped flat leaf parsley


  1. Prepare a boiling water bath canner and 4 pint jars. Place lids in a small saucepan and bring to a gentle simmer.
  2. Shred the fennel in a food processor or on a box grater.
  3. Finely mince onion (a food processor is easiest, but you can also do it with a knife).
  4. Combine grated fennel, minced onion, vinegar, brown sugar, mustard seeds, salt, fennel seeds, red chili flakes, and black pepper in a large pot and bring to a boil.
  5. Cook the relish at a boil for 2 to 3 minutes, until the liquid has reduced some.
  6. Add lemon zest, juice, and parsley and stir to combine.
  7. Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/4 inch headspace.
  8. Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.

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