Pickled Kohlrabi
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 Kohlrabi (abt. 1 qt.) peeled, sliced 1/4" thick
2 lrg Carrots, peeled cut into sticks
2 Garlic cloves, crushed
1 Bay leaf
3 lrg Sprigs fresh dill
3/4 cup White vinegar
1 1/4 cups ,Water
3 tablespoons Sugar
1 teaspoon Mustard seed
1/2 teaspoon Dill seed
1/4 teaspoon Red chili flakes
1 teaspoon Salt

Preparation

1 Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. 2 Glass jar along with garlic, bay leaf and fresh dill. 3 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.