400 g fennel bulb 750 ml apple cider vinegar 90 g white sugar 3 teaspoons fennel seeds 1½ teaspoons black peppercorns peel of two oranges
Trim the fennel, then shave it using a mandoline to a thickness of about 2 mm, or as finely as you can with a knife. Put the rest of the ingredients in a saucepan over low heat and simmer to extract the flavour from the aromats. Place the shaved fennel in a plastic container and pour the warm liquid over the fennel and chill. The fennel can be served after steeping for 15 minutes in the pickling liquid.
