Sous Vide Pickled Fennel


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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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


  • 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 1

      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
Prep Time