Pickled Vegetables in Chili Broth

Ingredients

• 2 cloves garlic
• 5 tbsp fruit vinegar
• 1 tsp brown mustard seeds
• Salt
• 1 pinch dried chili flakes
• 1 tbsp blossom honey
• 2 bulbs fennel
• 500 g carrots (5 carrots)
• 600 g kohlrabi (2 kohlrabi)
• 3 tbsp olive oil
• 3 stems thyme
• Pepper

Instructions

1. 1.

   Peel the garlic and slice thinly.

2. 2.

   Boil 200 ml water, garlic, vinegar, mustard seeds, 1 tsp salt, chili flakes and honey for the broth. Cover and let steep over low heat for about 20 minutes.

3. 3.

   Meanwhile wash, trim and halve the fennel, cutting into ~5 mm thick slices.

4. 4.

   Peel and cut carrots and kohlrabi into ~5 mm thick sticks.

5. 5.

   Heat 1 tbsp olive oil in a non-stick pan. Fry the fennel for about 7 minutes. Season with salt and transfer to a large screw-top jar (~1.5 L).

6. 6.

   Wash thyme, shake dry and pluck the leaves.

7. 7.

   Heat another tablespoon of oil in the pan. Fry the carrots for about 5 minutes over medium heat. Add thyme, season, and layer on top of the fennel.

8. 8.

   Heat the remaining oil in the pan. Fry the kohlrabi for about 5 minutes over medium heat, season, and stack atop the carrots.

9. 9.

   Season the warm broth with salt and pepper, then pour it over the vegetables in the jar. Seal the jar, let everything cool, and refrigerate for about one day to develop flavors.