Preserved Fennel and Carrots

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Preserved Fennel and Carrots
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
6
For the preserving fluid
1 ½ liters Vegetable broth
100 milliliters white wine
100 milliliters White vinegar
1 Tbsp lemon juice
1 Star anise
1 tsp Mustard seed
salt
sugar
For the vegetables
500 grams carrots
4 Fennel bulb
4 large Glass jar with lid
How healthy are the main ingredients?
carrotsaltsugarFennel bulb

Preparation steps

1.

Rinse screw-top jars in hot water and drain on a towel.

2.

For the preserving fluid, mix broth, white wine, vinegar, lemon juice, anise and mustard seed in a large saucepan. 

3.

Rinse and peel carrots, halve lengthwise and cut into slices.

4.

Rinse and trim fennel bulbs and cut into eighths.

5.

Season preserving fluid with sugar and salt, heat to a boil, add vegetables and cook until pithy-soft, 5-10 minutes. Divide vegetables among the jars.

6.

Fill jars with preserving fluid while still very hot. Wipe rims of jars, close immediately and lock with a vacuum sealer. After about 5 minutes, jars may be turned over again. To preserve vegetables without a vacuum sealer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

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