Fennel-Stalk Mostarda

Courtesy of Joshua Jones of Salt & Time Butcher Shop & Salumeria

Makes about 4 1/2 cups. 

Super easy

Fennel-Stalk Mostarda


For 1 Batch(es)


  • 4 fennel stalk(s), sliced into thin rounds
  • 3 cups sugar
  • 1 orange(s), juiced
  • 1 cups dry white wine
  • 1 tablespoons salt
  • 1/4 cups yellow mustard seeds
  • 1/2 cups water

Fennel-Stalk Mostarda Directions

  1. Add the first six ingredients together in a bowl and allow to macerate overnight.
  2. The following day, strain the fennel—reserving both the liquid and the strained fennel.
  3. Add the strained liquid and the ½ cup of water to a pan, bring to a boil and simmer until the liquid is reduced by half.
  4. When cooled, add the liquid back to the fennel stalks.
  5. Repeat this process every day for 4 to 5 days.
  6. Serve like pickles—alongside meats and spreads. Will keep in the refrigerator for up to 3 months.

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