Pickled kohlrabi
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Kohlrabi (abt. 1 qt.) peeled, sliced 1/4\" thick | |
| 2 | larges | Carrots; peeled cut into sticks |
| 2 | Garlic cloves; crushed | |
| 1 | Bay leaf | |
| 3 | larges | Sprigs fresh dill |
| ¾ | cup | White vinegar |
| 1¼ | cup | ;Water |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Mustard seed |
| ½ | teaspoon | Dill seed |
| ¼ | teaspoon | Red chili flakes |
| 1 | teaspoon | Salt |
Directions
PICKLING MIXTURE
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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