1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Measuring cups, 1 Paper towel, 1 canning jar, 1 Ladle
1 Peel garlic and cut into thin slices.
2 Bring broth, 200 ml (approximately 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.
3 Meanwhile, rinse fennel bulbs, trim, cut in half and remove cores. Cut bulbs into slices (about 5 mm thick) (approximately 1/4 inch thick).
4 Peel carrots and kohlrabi and cut into sticks (about 5 mm thick) (approximately 1/4 inch thick).
5 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 1.5 liters)(approximately 1 1/2 quarts).
6 Rinse thyme, shake dry and pluck leaves.
7 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.
8 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.
9 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.