Step 1

In a medium saucepan add in the fennel seeds, anise, peppercorns, vinegar, water, sugar, salt and orange peel.

Step 2

Bring to a boil and stir to dissolve the sugar and salt. Reduce heat and let simmer for 5 min.

Step 3

While the brine is simmering, add the sliced fennel and onion to the jar or bowl with a lid.

Step 4

Pour the brine through a fine mesh sieve and into the jar to cover the fennel completely. Run a knife around the edge inside the jar to release any air bubbles. Add more brine if needed or discard if you have too much. It will depend on the shape and size of your container and how large your fennel bulbs are.

Step 5

Let cool, seal tightly and then refrigerate. Wait 24 hours to serve.

Step 6

Will last up to 2-3 weeks in your refrigerator.