Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves
  • 5 Tbsps Fruit Vinegar
  • 1 tsp brown Mustard seed
  • salt
  • 1 pinch dried Red pepper flakes
  • 1 Tbsp Blossom honey
  • 2 Fennel bulb
  • 5 carrots
  • 2 Kohlrabi
  • 3 Tbsps olive oil
  • 3 sprigs thyme
  • peppers

Instruction

  • Peel garlic and cut into thin slices.
  • Bring broth, 3/4 cup of water, garlic, vinegar, mustard seeds, 1 teaspoon salt, red pepper flakes, and honey to a boil. Cover and steep over low heat for about 20 minutes to allow flavors to develop.
  • Meanwhile, rinse fennel bulbs, trim, cut in half and remove cores. Cut bulbs into slices (about 1/4 inch thick).
  • Peel carrots and kohlrabi and cut into sticks (about 1/4 inch thick).
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Cook fennel until tender, about 7 minutes. Season with salt and put in a large jar (about 1 1/2 quarts).
  • Rinse thyme, shake dry and pluck leaves.
  • Heat 1 tablespoon oil in a pan over medium heat. Cook carrots until tender, about 5 minutes. Season with salt and the thyme and add to the jar.
  • Heat the remaining oil in the pan over medium heat. Cook the kohlrabi until tender, about 5 minutes. Season with salt and add to the jar. 
  • Generously season the warm pickling liquid with salt and pepper and pour over the vegetables in the jar. Cover with lid, let cool slightly and refrigerate for least 1 day before serving. Store in refrigerator.