Cut fennel bulb in half vertically, remove core and slice very thinly. Place in colander over sink and salt evenly. Let sit and allow to drain.
Add fennel, lemon zest and orange zest to canning jar and pressed mixture down with the back of a clean spoon. Add star anise.
In a small pan, bring lemon juice, orange juice, vinegar and honey/sugar just barely to a boil to dissolve sugars. Pour mixture over fennel in jar. Seal jar and let steep at room temperature for a couple days. Then eat or store in fridge for up to a couple weeks.
ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/07/09/spiced-pickled-fennel/