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Pickled Kohlrabi
Category Canning and Preserving
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The Recipe

3 Kohlrabi (abt. 1 qt.)

-peeled, sliced 1/4" thick 2 lg Carrots; peeled

-- cut into sticks 2 Garlic cloves; crushed

1 Bay leaf

3 lg Sprigs fresh dill

------------------------------PICKLING MIXTURE------------------------------ 3/4 c White vinegar

1 1/4 c ;Water

3 tb Sugar

1 ts Mustard seed

1/2 ts Dill seed

1/4 ts Red chili flakes

1 ts Salt

Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend. From 1994 Shepherd's Garden Seeds Catalog, pg. 20. Posted by Cathy Harned.

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