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Cucumber and Fennel Quick Pickles

Sweet, salty and sour, these Cucumber and Fennel Quick Pickles come together fast and are delightfully fresh tasting.
Prep Time5 mins
Cook Time10 mins
Refrigerator1 hr
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: cucumbers, fennel, spices
Servings: 6 servings
Calories: 120kcal


  • 3/4 cup cane vinegar
  • 1/4 cup water
  • 1/2 cup honey
  • 3 tablespoons sea salt
  • 2 tablespoons pickling spice
  • 2 cucumbers peeled and sliced thin
  • 1 medium fennel bulb cored and sliced thin
  • 2 bay leafs
  • 1 head flowering dill


  • Warm the vinegar and water together in a saucepan over medium heat. Add the honey, sea salt and pickling spice to the vinegar, and stir it until the honey and salt fully dissolve in the vinegar. Turn off the heat.
  • Drop the cucumber and fennel slices into a quart-sized glass jar, top with bay leaves and dill. Pour the seasoned vinegar over the cucumbers and fennel, seal the jar and refrigerate for a day before serving.


Calories: 120kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 3514mg | Potassium: 333mg | Fiber: 2g | Sugar: 24g | Vitamin A: 135IU | Vitamin C: 8.8mg | Calcium: 52mg | Iron: 0.8mg