Pickled Kohlrabi

Recipe Ingredients

3		Kohlrabi - (abt. 1 qt.), peeled, sliced 1/4"
2		Carrots - peeled (large)
		Cut into sticks
2		Garlic cloves - crushed
1		Bay leaf
3		Fresh dill
		Pickling Mixture
3/4 cup	177ml	White vinegar
1 1/4 cups	296ml	-- water
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Mustard seed
1/2 teaspoon	2.5ml	Dill seed
1/4 teaspoon	1.3ml	Red chili flakes
1 teaspoon	5ml	Salt

Recipe Instructions

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.

Source:
[email protected] (Christi Wilson)

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