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🍽️ Chili Pickled Vegetables

153 kcal · 45 min · 4 servings

Ingredients

• 2 garlic cloves
• 5 tbsp fruit vinegar
• 1 tsp brown mustard seeds
• salt
• 1 pinch dried chili flakes
• 1 tbsp flower honey
• 2 bulbs fennel
• 500 g carrots (5 carrots)
• 600 g kohlrabi (2 kohlrabi)
• 3 tbsp olive oil
• 3 sprigs thyme
• pepper

Instructions

1. 1. Peel the garlic cloves.
2. 2. Slice the garlic thinly.
3. 3. Add 200 milliliters of water, the garlic, the vinegar, the mustard seeds, one teaspoon of salt, the chili flakes, and the honey to a pot.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to low.
6. 6. Cover the pot.
7. 7. Let the broth steep for about 20 minutes.
8. 8. Wash the fennel thoroughly.
9. 9. Remove the tough cores from the fennel.
10. 10. Halve the fennel.
11. 11. Slice the fennel into about five millimeter thick slices.
12. 12. Peel the carrots.
13. 13. Peel the carrots.
14. 14. Peel the kohlrabi.
15. 15. Cut the carrots and kohlrabi into about five millimeter thick sticks.
16. 16. Heat one tablespoon of olive oil in a non-stick pan.
17. 17. Fry the fennel in it for about seven minutes.
18. 18. Season the fennel with salt.
19. 19. Place the fennel in a large screw-top jar with a capacity of about 1.5 liters.
20. 20. Wash the thyme sprigs.
21. 21. Shake the thyme sprigs dry.
22. 22. Strip the thyme leaves from the stems.
23. 23. Heat one tablespoon of oil in the pan.
24. 24. Fry the carrots in it for about five minutes over medium heat.
25. 25. Add the thyme leaves to the carrots.
26. 26. Season the carrots with salt.
27. 27. Layer the carrots on top of the fennel in the jar.
28. 28. Heat the remaining oil in the pan.
29. 29. Fry the kohlrabi in it for about five minutes over medium heat.
30. 30. Season the kohlrabi with salt.
31. 31. Layer the kohlrabi on top of the carrots in the jar.
32. 32. Season the warm broth generously with salt and pepper.
33. 33. Pour the broth over the vegetables in the jar.
34. 34. Seal the jar.
35. 35. Let the vegetables cool down.
36. 36. Place the jar in the refrigerator for about one day.
37. 37. Let the vegetables marinate in the refrigerator.

Nutrition per serving

• kcal: 153
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 14 g