Step 1

Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel any tough outer layers away.

Step 2

Slice the trimmed bulb very thinly (1/8 inch) on a mandoline slicer, or with a very sharp knife.

Step 3

Fit the fennel slices tightly into a wide mouth quart mason jar. I like to add a few fennel fronds into the jar as well.

Step 4

Put the vinegar and water in a small saucepan with the spices. Heat to a boil, then pour everything into the jar with the fennel. Make sure the fennel is completely covered with pickling liquid. If not, add a little more water to top off.

Step 5

Let cool at room temperature, then cap and refrigerate. It's ready to enjoy as soon as it's chilled, and will keep up to a month, refrigerated.