Gesulzte Gemuse (Pickled Vegetables in Spiced Honey-Vinegar)

Original

The Daz Buch von guter Spise (c. 1345–1354) is one of the oldest German-language cookbooks. The Hajek critical edition is the scholarly source. A redaction of a similar German pickled vegetable recipe is available at medievalcookery.com:

Paraphrased from medievalcookery.com: Flavor caraway seeds and anise with pepper, vinegar, and honey. Color with saffron. Add mustard. In this condiment you may pickle parsley, small preserved fruit and vegetables, or beets.

My Redaction

medievalcookery.com (Daniel Myers) provides a tested redaction: 1½ cup vinegar, ¾ cup honey, 1 tsp caraway seed, 1 tsp anise seed, ½ tsp mustard seed, ¼ tsp black pepper, pinch saffron. Parboiled radishes and baby carrots packed in jars with the spiced brine.

Source: medievalcookery.com/recipes/pickledvegetables.html

For hospitality service: Very similar to Compost in function but from a German tradition. If using both, differentiate by vegetable selection (beets and carrots for the German version vs. parsnip/cabbage/pear for the English). Make 3+ days ahead.