An excellent accompaniment to slow-cooked/pulled pork.

1. Slice the fennel horizontally into approx. 304mm slices using a mandolin. Place in a colander, mix well with the salt and leave to drain for 1 hour.
2. Remove the zest from the lemon and the orange and jiuce the fruits.
3. After the fennel has finished draining, mix in the zests and pack the mixture into sterilised jar(s).
4. In a small pan, combine the citrus juices, vinegar, sugar, coriander seeds and peppercorns. Heat the mixture almost to boiling, stirring to dissolve the sugar. Pour this over the fennel, making sure that it is all covered. Seal and allow to cool.