Cooking with Paul: Pickled Fennel

Cooking with Paul: Pickled Fennel

Pickled fennel adds a delicious crunch to sandwiches, burgers, cheese & crackers, salads, cold cuts, you name it! We use it to top our ever-popular shawarma flatbreads and it always goes down a treat.

This recipe is easy, fast, and will set you up with a batch of tangy pickle that will last as long as you can refrain from devouring them all (which isn't very long in my fridge).



1 Fennel Bulb
50ml White Wine Vinegar
Juice of 1 Lime
Boiled Water



  1. Slice one bulb of fennel as thinly as possible and place in to a bowl.
  2. Cover with boiled water, add 50ml white wine vinegar and juice of one lime.
  3. Leave to soften and infuse for at least 2 hours.
  4. Chuck them on top of your meal of choice. Instant improvement!

Pickled Fennel Recipe

Sign up for exclusive discounts at BEAR.

Wanna join the cool gang?

Sign up to our mailing list and we'll send you fun things, exciting updates (and maybe even the odd freebie) via email. Opt-out anytime!