Pickled Kohlrabi
Yield
1 quartPrep
10 minCook
30 minReady
3 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
kohlrabi
peeled, sliced |
*
|
| 2 | large |
carrots
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 3 | large |
dill weed
sprigs |
*
|
| Pickling mixture | |||
| ¾ | cup |
white vinegar
|
|
| 1 ¼ | cups |
water
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
dill seed
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
kohlrabi
peeled, sliced |
*
|
| 2 | large |
carrots
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 3 | large |
dill weed
sprigs |
*
|
| Pickling mixture | |||
| 177 | ml |
white vinegar
|
|
| 296 | ml |
water
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
mustard seeds
|
|
| 2.5 | ml |
dill seed
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 5 | ml |
salt
|
|
Directions
Parboil carrots for 3 minutes.
Mix kohlrabi and carrots; pack in a 1 quart 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.
