Sous Vide Pickled Fennel

(7)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Fennel is definitely an acquired taste. If you’ve acquired it (or maybe even if you haven’t) you’ll love this sous vide pickled fennel recipe, made with the Anova Sous Vide Precision Cooker. We like to put it in our salads, and sometimes serve it with fish. This will keep in the fridge within an air-tight jar or container for up to one month.
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Ingredients for 8

  • 1 cup white wine vinegar

  • 2 tablespoons ultrafine sugar

  • Juice and zest of 1 lemon

  • 1 teaspoon kosher salt

  • 2 medium bulbs fennel, trimmed and cut into 1/4-inch-thick slices

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    In a large bowl, whisk together the vinegar, sugar, lemon juice, lemon zest, and salt. Transfer to a large zipper lock bag and add the fennel. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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